Beetroot hummus with kumara crisps

A much healthier take on chips and dip, this dish combines crispy golden sweet potato chips with a flavour-packed homemade beetroot hommus.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Beetroot hummus with kumara crisps
  • 1/2 bunch (250g) baby beetroot
  • 600 gram kumara (sweet potato), peeled
  • 3 teaspoon olive oil
  • 425 gram can chickpeas, drained, rinsed
  • 2 tablespoon lemon juice
  • 2 tablespoon tahini
  • 1 clove garlic, chopped
  • 2 tablespoon hot water
  • 2 tablespoon light sour cream


Beetroot hummus with kumara crisps
  • 1
    Preheat oven to 200°C (180°C fan-forced). Trim beetroot, leaving 2cm stem. Wrap each in foil, place on a baking tray. Roast 40-45 minutes, until tender when pierced with a skewer. Cool.
  • 2
    Meanwhile, using a vegetable peeler, cut kumara lengthways into ribbons. Place in a large bowl with oil and toss to coat. Place on greased baking trays in a single layer. Bake 15 minutes, until golden and crisp.
  • 3
    Meanwhile, wearing disposable gloves, peel beetroot, then roughly chop. Place beetroot, chickpeas, lemon juice, tahini, garlic and hot water into a food processor. Process until smooth, adding a little extra hot water if needed. Stir in sour cream.
  • 4
    Serve hummus with kumara crisps.