Probably the healthiest appetizer (or snack) recipe on the planet – roasted carrot hummus with root vegetable chips. It’s also vegan and gluten-free!
Chef Joanne Weir is a culinary legend. She has accolades that include cookbook author (authored or contributed to almost 20 books), restaurant owner (Copita in Sausalito), TV Chef (Joanne Weir Gets Fresh on PBS), and international culinary tour guide. She also spent five years cooking at Chez Panisse in Berkeley. That’s why I was surprised to get an invitation to dine in Joanne’s San Francisco home. The occasion was a celebration of her new cookbook, Kitchen Gypsy.
Kitchen Gypsy is less a collection of recipes and more a journal that details Joanne’s dearest memories. Joanne is a born storyteller and I found myself eagerly flipping through every page of her cookbook in anticipation of our dinner. In person, Joanne’s stories came to life. As she cooked, she told us the story of each recipe. It was an incredibly special experience.
Each dinner guest was asked to make a dish from Kitchen Gypsy and bring it to dinner. The colorful roasted carrot hummus and root vegetable chips immediately caught my eye. The recipe was easy to follow and it doesn’t get much healthier than vegetables with vegetable dip!
I was a little skeptical about how the carrot hummus would taste, but it was amazing. It’s just a little bit sweet and super creamy – almost like healthy peanut butter. The recipe is also great if you have friends with dietary restrictions – it’s vegan and gluten-free. It’s a great appetizer or as a healthy snack.
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PrintRoot Veggie Chips with Carrot Hummus Recipe
Probably the healthiest appetizer or snack recipe on the planet – roasted carrot hummus with root vegetable chips. It’s vegan and gluten-free!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
For the roasted carrot hummus:
- 3/4 lbs. carrots, peeled and cut into 1-inch pieces
- 1 1/2 T. extra-virgin olive oil
- 2 T. tahini (sesame paste), well stirred
- 1 tsp. firmly packed light brown sugar
- 1/2 tsp. ground cumin
- Pinch of red chile flakes, or to taste
For the root veggie chips:
Variety of root vegetables such as:
- Unpeeled turnip and radishes
- Trimmed and peeled parsnip
- Carrot
- Red Beets
- Yellow Beets
Special equipment:
Mandoline Slicer (This one is the #1 pick of America’s Test Kitchen!)
Instructions
- Preheat the oven to 375F. Put the carrots on a sheet of parchment paper. Sprinkle with salt, drizzle with oil, toss to coat evenly, and then wrap loosely in the parchment, sealing the edges. Bake until tender, 30-40 minutes. Open the parchment and continue to roast for 5 minutes. Let cool completely then transfer to a food processor. Add the tahini, brown sugar, cumin, and chile flakes, and process until smooth, scraping down the sides of the bowl. Add a little water if needed to make a thick dip. Transfer to a bowl and season with salt.
- To make the chips, have ready 2 bowls of ice water. Using a mandoline, cut the turnip, parsnip, radishes, and carrot into paper-thin slices and add them to one bowl of ice water. Cut the beets in the same way and add them to the second bowl of water. Let stand 15 minutes.
- Pat the vegetable slices dry on towels and arrange on a platter. Serve with the hummus.
Notes
Recipe Used With Permission from Joanne Weir, Kitchen Gypsy
P.S. – If you follow me on Snapchat, you got to follow along with the event while I was there. Snapchat is great for seeing what I’m up to at the moment – a bit of behind-the-scenes if you will. Here are a few moments that I saved and shared on my YouTube channel:
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