Beetroot Houmous & Sweet Potato Chips

Homemade Beetroot Houmous and Sweet Potato Chips

I’ve been recently on the look out for simple yet delicious and nutritious recipes to make light lunches. I would like to share two dishes that are perfect for this purpose – sweet potato chips and homemade beetroot houmous! You can eat them together as a light lunch or use them as a side dish.

Sweet Potato Chips (2 servings):

2-3 medium sweet potatoes
2 tbsp olive oil
1 tsp salt
1 tsp coarse black pepper
1 tsp paprika
1/2 tsp turmeric
1/2 tsp onion powder

Preheat the oven to 220°C and baking tray covered with some foil. Scrub sweet potatoes really well and cut them into 1cm thick sticks, place them in the bowl, add olive oil and all seasoning. Mix well and place chips on the preheated tray. Cook for 10 min, then stir them a bit and cook for further 5-10 min (depends on your oven). Chips should be slightly caramelised, but soft inside. Once cooked, let chips cool for 5 mins and they are ready to serve! Simple as that.

Now to beetroot houmous. Again, nothing could be more simple.

Beetroot Houmous:

2 small beetroot or one medium
250g ready to eat chickpeas (I buy organic chickpeas in water)
4-5 tbsp olive oil
1/2 tsp garlic puree
1 tsp coarse black pepper
1/2 tsp salt
1/2 tsp dried parsley
1 tbsp lemon juice

Preheat the oven to 180°C. Peel the beetroot and slice them into 1cm thick rings, place them in baking tray and add 1 tbsp olive oil. Roast it for 35 mins. Let beets cool. Then place chickpeas, beets, lemon juice, garlic and remaining olive oil in the food processor. Blend until smooth, if it does not blend, add some more olive oil. Once blended, add all seasoning and mix well. That’s it!

As you can see both of these dishes are so simple to make, yet they are so tasty and packed with so many beneficial nutrients. I hope you enjoy these recipes as much as I do!

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