Ingredients
Method
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.