Root Vegetable Chips with Roasted Carrot Hummus

Source: Joanne Weir, Kitchen Gypsy

Recipe Type: | Seasons: ,

This recipe was demonstrated for Foodwise’s Market to Table program on November 7, 2015.

Serves 6


Roasted Carrot Hummus
3 large carrots (about 12 ounces), roughly cut into 1-inch pieces
Kosher salt
1½ tablespoons extra-virgin olive oil
2 tablespoons tahini (sesame paste), well stirred
1 teaspoon light brown sugar
½ teaspoon ground cumin
1 pinch crushed red chili pepper, or to taste
2-4 tablespoons water

Root Vegetable Chips
1 turnip, washed well, unpeeled
1 parsnip
2 watermelon radishes, washed well, unpeeled
3 large red radishes, washed well, unpeeled
1 large carrot
1 red beet, peeled
1 yellow beet, peeled


To make the hummus: Preheat the oven to 375°F. Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss the ingredients together. Wrap them up and seal the edges so the steam doesn’t escape. Roast in the oven until tender, 30-40 minutes. Open the paper and continue to roast for 5 minutes. Remove from the oven and cool completely. Process the carrots and the remaining ingredients, except for the water, in a food processor. Process the mixture until smooth, scraping down the sides of the bowl. Add water, if needed, to make a thick dip the consistency of hummus. Season with salt. This can be kept in the refrigerator for a few days.

To make the vegetable chips: Using a mandolin, slice each raw vegetable into paper-thin slices, keeping the beets separate from the other ingredients. Place the turnip, parsnip, watermelon radishes, red radishes, and carrot in a large bowl of ice water for 15 minutes. Soak the beets in a separate bowl of ice water for 15 minutes. Remove from the water and dry on towels before serving with the hummus.

This recipe was reprinted with permission from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food. Photography by Thomas Story, courtesy of Sunset.

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