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Vegan Chips with Beet Hummus

Prep Time: 15 minutes 

Cook Time: 4-7 minutes 

Servings: 6



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 


  1. Preheat oven to 375°
  2. Make the chips: Cut Crepinis in half and then quarters, to make four triangles from each wrap.
  3. 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.
  4. Place in oven and bake until Crepini chips are golden brown, 4-7 minutes.
  5. Remove pan from oven and let cool to room temperature. (Note - the chips will get crisper as they cool.
  6. 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. 
  7. 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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