Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips

Name: Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 15 oz Chickpeas (1 can chickpeas (15 ounces), drained except for about 1 tablespoon of the liquid); 2 cloves Garlic (2 cloves garlic, roasted); 2 tbsp Garlic Powder (2 tablespoons garlic powder); 1 piece Beet (1 large golden beet); 1 piece Jalapeño (1 jalapeño, roasted); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ¼ cup Olive Oil (¼ cup olive oil); 0 pieces Table Salt (Salt to taste); ¼ cup Tahini (¼ cup tahini (sesame paste)); 0 pieces Ground Turmeric (Turmeric, paprika and olive oil for sprinkling on top); 1 piece Turnips (1 large turnip)

35 minMiddle Eastern

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Start 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
2Bake!
3Lay 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.
4Place all ingredients (including jalapeo flesh) in a blender or food processor, and blend until ingredients are combined and there are no more chunks. You may need to use a rubber spatula to stir around the ingredients in order to blend them well. Spoon hummus into a serving bowl.
5Drizzle olive oil on top and sprinkle paprika and turmeric.
6Serve with beet and turnip chips.