middle eastern · antipasti

Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips

Name: Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 1 can chickpeas (15 ounces), drained except for about 1 tablespoon of the liquid; 2 cloves garlic, roasted; 2 tablespoons garlic powder; 1 large golden beet; 1 jalapeño, roasted; 1 tablespoon lemon juice; ¼ cup olive oil; Salt to taste; ¼ cup tahini (sesame paste); Turmeric, paprika and olive oil for sprinkling on top; 1 large turnip

“Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips might be just the middl eastern recipe you are searching for. One portion of this dish contains around 10g of protein, 38g of fat, and a total of 485 calories. For $2.67 per serving, you get a hor d'oeuvre that serves 4. Only a few people made this recipe, and 1 would say it hit the spot. If you have turmeric, tahini, golden beet, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 75%. Similar recipes include Roasted Beet Hummus with Homemade Pita Chips, Jalapeño Honey Hummus with Spiced Olive Oil Tortilla Chips, and Roasted Beet Hummus.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chickpeas15 ounces, drained except for about 1 tablespoon of the liquid15 oz
Garlicroasted2 cloves
Garlic powder2 tbsp
Golden beetlarge1 large
Jalapeñoroasted1
Lemon juice1 tbsp
Olive oil¼ cup
Salt4 servings
Tahinisesame paste¼ cup
Turmericpaprika and olive oil for sprinkling on top4 servings
Turniplarge1 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Start by making the chips. Preheat oven to 415 degrees (and if you have a convection option on your oven, I recommend using it!). Slice turnip and beet thinly (peel on or off...I leave the peels on), place all slices in a plastic bag (I just use the plastic produce bags from the produce section of the store), drizzle in olive oil, add your salt and garlic powder, and shake it like Shake N
2
Bake!
3
Lay roots flat on a lightly-oiled cookie sheet (or two) and bake in the oven to desired crip level, between 11 and 15 minutes. The thicker slices will likely need to be turned over if they're not getting crispy within 10 minutes or so.While the chips are baking, make the hummus. Wrap the cloves of garlic in foil. Using tongs, roast the jalapeo and wrapped garlic over a flame (I used my gas stove) until the flesh is blackened, soft and hot. When cool enough to handle, remove the stem and seeds from the jalapeo.

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