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Oven Baked Vegetable Chips With Pesto Hummus

Oven Baked Vegetable Chips With Pesto Hummus

1 hours 25 minutes total / Calories 439.6

Ingredients

Serves 4

1 Potato, Peeled
1 Beetroot Bulb, Peeled
1 Swede, Peeled
400g can Chickpeas, Rinsed, Drained
1 jar Barilla Pesto Genovese
2 tablespoons Tahini
2 Garlic Cloves, Peeled
1-2 tablespoons Fresh Lemon Juice, To Taste
Olive Oil Spray
Extra Virgin Olive Oil, To Serve

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 200°C fan forced. Line 3 large baking trays with baking paper.

Step 2

Use a mandolin or very sharp knife to cut the potato into very thin slices. Pat slices dry with paper towel. Lay in a single layer on one of the lined trays. Spray with oil to coat well. Season. Bake for 30-35 minutes or until golden and crisp. Set aside on the tray to cool completely.

Step 3

Reduce oven temperature to 180°C fan forced. Use a mandolin or very sharp knife to cut the beetroot and swede into very thin slices. Pat slices dry with paper towel. Lay in a single layer on the remaining lined trays. Spray with oil to coat well. Season. Bake for 35-40 minutes or until crisp and dried. Set aside on the trays to cool completely.

Step 4

Meanwhile, process the chickpeas, Pesto Genovese, tahini and garlic in a food processor until the mixture is smooth. Add the lemon juice to taste. Process until well combined. Season.

Step 5

Transfer to a serving bowl. Drizzle the hummus with a little olive oil, if using, and season. Serve with the vegetable chips.

Pesto

Pesto

Pesto alla Genovese

Pesto Genovese – made with 100% Italian basil and PDO Parmigiano Reggiano. Only the best ingredients can bring you the true taste of Italy. Prepared without preservatives, this combination of 100% Italian Basil, and the authentic taste of PDO Parmigiano Reggiano, will bring a burst of flavour to your pasta dish.

  • Pack size 190
  • Range Pesto
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