cooco logo
Search icon
Notification icon
Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips

Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips

By Emily Xie
0’ Prep time
45’ Cook time
45’ Total time
484 Calories
4 Serving

Summary

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.
Emily Xie 1 Followers

Step by Step

Check circle icon

Step 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 Bake! 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.
Check circle icon

Step 2

While the chips are baking, make the hummus. Wrap the cloves of garlic in foil. Using tongs, roast the jalapeño 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 jalapeño. Place all ingredients (including jalapeño 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. Drizzle olive oil on top and sprinkle paprika and turmeric. Serve with beet and turnip chips.

Ingredient

  • table salt
    table salt
    4
  • garlic
    garlic
    2 cloves
  • canned chickpeas
    canned chickpeas
    425.24 grams
  • lemon juice
    lemon juice
    1 tbsp
  • olive oil
    olive oil
    54 milliliters
  • jalapeno pepper
    jalapeno pepper
    1
  • tahini
    tahini
    60 milliliters
  • garlic powder
    garlic powder
    2 tbsps
  • turnip
    turnip
    1 large
  • golden beet
    golden beet
    1 large

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant