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Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.4

$1.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Middle Eastern
spoonacular Score:74%

Spoonacular Score: 74%

 

Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and vegan recipe has 340 calories, 9g of protein, and 24g of fat per serving. For $1.37 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of golden beet, jalapeño, tahini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of middl eastern cuisine. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Try Roasted Beet Hummus with Homemade Pita Chips, Jalapeño Honey Hummus with Spiced Olive Oil Tortilla Chips, and Roasted Beet Hummus for similar recipes.

Ingredients

Servings:
15 oz
15 oz canned chickpeas
canned chickpeas
0.22 cloves
0.22 cloves garlic
garlic
2 Tbsps
2 Tbsps garlic powder
garlic powder
1 large
1 large golden beet
golden beet
1
1  jalapeno
jalapeno
1 Tbsp
1 Tbsp lemon juice
lemon juice
0.25 cups
0.25 cups olive oil
olive oil
some
some salt
salt
0.25 cups
0.25 cups tahini
tahini
some
some turmeric
turmeric
1 large
1 large turnip
turnip
15 oz canned chickpeas
15 oz
canned chickpeas
0.22 cloves garlic
0.22 cloves
garlic
2 Tbsps garlic powder
2 Tbsps
garlic powder
1 large golden beet
1 large
golden beet
1  jalapeno
1
jalapeno
1 Tbsp lemon juice
1 Tbsp
lemon juice
0.25 cups olive oil
0.25 cups
olive oil
some salt
some
salt
0.25 cups tahini
0.25 cups
tahini
some turmeric
some
turmeric
1 large turnip
1 large
turnip

Equipment

food processor
food processor
baking sheet
baking sheet
ziploc bags
ziploc bags
blender
blender
spatula
spatula
stove
stove
tongs
tongs
bowl
bowl
aluminum foil
aluminum foil
oven
oven
food processor
food processor
baking sheet
baking sheet
ziploc bags
ziploc bags
blender
blender
spatula
spatula
stove
stove
tongs
tongs
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Start by making the chips. Preheat oven to 415 degrees (and if you have a convection option on your oven, I recommend using it!). Slice turnip and beet thinly (peel on or off...I leave the peels on), place all slices in a plastic bag (I just use the plastic produce bags from the produce section of the store), drizzle in olive oil, add your salt and garlic powder, and shake it like Shake N Bake! Lay roots flat on a lightly-oiled cookie sheet (or two) and bake in the oven to desired crip level, between 11 and 15 minutes. The thicker slices will likely need to be turned over if they're not getting crispy within 10 minutes or so.
  2. While the chips are baking, make the hummus. Wrap the cloves of garlic in foil. Using tongs, roast the jalapeo and wrapped garlic over a flame (I used my gas stove) until the flesh is blackened, soft and hot. When cool enough to handle, remove the stem and seeds from the jalapeo. Place all ingredients (including jalapeo flesh) in a blender or food processor, and blend until ingredients are combined and there are no more chunks. You may need to use a rubber spatula to stir around the ingredients in order to blend them well. Spoon hummus into a serving bowl. Drizzle olive oil on top and sprinkle paprika and turmeric. Serve with beet and turnip chips.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.40
Ingredient
15 ounces canned chickpeas
2 cloves garlic
2 tablespoons garlic powder
1 large golden beet
1 jalapeno
1 tablespoon lemon juice
¼ cups olive oil
¼ cups tahini
some turmeric
1 large turnip
Price
$0.87
$0.13
$0.49
$1.99
$0.06
$0.10
$0.64
$0.71
$0.21
$0.40
$5.60

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Disclaimer

Nutritional Information

Quickview
344 Calories
9g Protein
23g Total Fat
27g Carbs
31% Health Score
Limit These
Calories
344
17%

Fat
23g
37%

  Saturated Fat
3g
20%

Carbohydrates
27g
9%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
544mg
24%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
57%

Vitamin B6
0.7mg
35%

Fiber
7g
30%

Phosphorus
246mg
25%

Copper
0.49mg
25%

Vitamin C
17mg
21%

Vitamin B1
0.32mg
21%

Folate
74µg
19%

Iron
3mg
17%

Magnesium
58mg
15%

Vitamin E
2mg
14%

Potassium
467mg
13%

Selenium
8µg
13%

Zinc
1mg
12%

Vitamin K
9µg
9%

Calcium
83mg
8%

Vitamin B3
1mg
7%

Vitamin B5
0.5mg
5%

Vitamin B2
0.07mg
4%

Vitamin A
70IU
1%

covered percent of daily need

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