Prep Time: 15 minutes
Cook Time: 4-7 minutes
Servings: 6
Ingredients
For the Beet Hummus- 1 cup raw cashews, soaked in water overnight
- 1 small roasted beet
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 garlic clove
- Fresh vegetables, sliced, for serving
For the Chips
- 12 Crepini® Eggless Wraps
- Cooking Spray, as needed
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Directions
- Preheat oven to 375°
- Make the chips: Cut Crepinis in half and then quarters, to make four triangles from each wrap.
- Arrange triangle pieces on a greased baking sheet in a single layer. Spray the top of chips lightly with cooking spray (you will need 3-4 baking sheets, or you can bake Crepini chips in batches). Sprinkle half of the chips with the salt, and black pepper.
- Place in oven and bake until Crepini chips are golden brown, 4-7 minutes.
- Remove pan from oven and let cool to room temperature. (Note - the chips will get crisper as they cool.
- Make the beet hummus: Drain water from cashews. To a high speed blender add cashews and all other ingredients for hummus. Blend until smooth. Taste, and adjust flavors as needed. If hummus is too thick, add lemon juice or water a tablespoon at a time to thin to desired consistency.
- Transfer hummus to a serving bowl. Serve with sweet and savory chips and fresh vegetables for dipping.
Note: For roasting the beet, preheat oven to 375°F. Remove the stem, and scrub clean under water. Wrap the beet in foil, drizzle with a little olive oil, wrap, and roast for one hour, or until a knife inserted in the center is tender. Set in the fridge to cool to room temperature before using.
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