Fire-Roasted Jalapeno Hummus with Turnip and Beet Chips
Jalapeno peppers are named after the Mexican town of Xalapa, where they were traditionally cultivated.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 piece Jalapeno peppers
- 2 clove Garlic cloves
- 1 can Canned chickpeas
- 2 tablespoon Lemon juice
- 2 tablespoon Tahini
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 2 piece Turnips
- 2 piece Beets
- 1 tablespoon Olive oil
- 1 teaspoon Salt
Instructions
- Preheat the grill to high heat. Place the jalapeno peppers and garlic cloves on the grill and cook until charred, about 5 minutes. Remove from the grill and let cool.
- In a food processor, combine the grilled jalapeno peppers, garlic cloves, canned chickpeas, lemon juice, tahini, olive oil, and salt. Blend until smooth.
- Preheat the oven to 400°F (200°C). Slice the turnips and beets into thin chips. Toss with olive oil and salt.
- Spread the turnip and beet chips in a single layer on a baking sheet. Bake for 10 minutes or until crispy.
- Serve the fire-roasted jalapeno hummus with the turnip and beet chips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 4g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.