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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 $2.67 One serving costs about $2.67

$2.67 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 antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread Middle Eastern
spoonacular Score:77%

Spoonacular Score: 77%

 

Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips might be just the middl eastern recipe you are searching for. One portion of this dish contains around 10g of protein, 38g of fat, and a total of 485 calories. For $2.67 per serving, you get a hor d'oeuvre that serves 4. Only a few people made this recipe, and 1 would say it hit the spot. If you have turmeric, tahini, golden beet, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 75%. Similar recipes include Roasted Beet Hummus with Homemade Pita Chips, Jalapeño Honey Hummus with Spiced Olive Oil Tortilla Chips, and Roasted Beet Hummus.

Sparkling Wine and Sparkling rosé are my top picks for Hummus. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Papet del Mas Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Papet del Mas Brut

Pleasant fruit aromas and a bright, clear color. The taste sensation in the mouth is very pleasant, light and well balanced, fresh and very cheerful feeling, good persistence, with fruit and flower notes. The aftertaste invites you to continue savoring the wine.

» Get this wine on Wine.com

Ingredients

Servings:
15 ounces
15 ounces canned chickpeas
canned chickpeas
2 cloves
2 cloves garlic
garlic
2 Tbsps
2 Tbsps garlic powder
garlic powder
1 large
1 large golden beet
golden beet
1
1  jalapeño
jalapeño
1 Tbsp
1 Tbsp lemon juice
lemon juice
0.25 cup
0.25 cup olive oil
olive oil
some
some salt
salt
0.25 cup
0.25 cup tahini
tahini
some
some turmeric
turmeric
1 large
1 large turnip
turnip
15 ounces canned chickpeas
15 ounces
canned chickpeas
2 cloves garlic
2 cloves
garlic
2 Tbsps garlic powder
2 Tbsps
garlic powder
1 large golden beet
1 large
golden beet
1  jalapeño
1
jalapeño
1 Tbsp lemon juice
1 Tbsp
lemon juice
0.25 cup olive oil
0.25 cup
olive oil
some salt
some
salt
0.25 cup tahini
0.25 cup
tahini
some turmeric
some
turmeric
1 large turnip
1 large
turnip

Equipment

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


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: $2.67
Ingredient
15 ounces canned chickpeas
2 cloves garlic
2 tablespoons garlic powder
1 large golden beet
1 jalapeño
1 tablespoon lemon juice
¼ cups olive oil
¼ cups tahini
some turmeric
1 large turnip
Price
$0.87
$0.13
$0.49
$6.60
$0.06
$0.10
$0.64
$0.71
$0.67
$0.40
$10.67

Nutritional Information

Quickview
484 Calories
10g Protein
37g Total Fat
30g Carbs
31% Health Score
Limit These
Calories
484k
24%

Fat
37g
58%

  Saturated Fat
5g
32%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
581mg
25%

Get Enough Of These
Protein
10g
20%

Manganese
1mg
61%

Vitamin B6
0.71mg
36%

Fiber
8g
34%

Folate
125µg
31%

Vitamin E
4mg
28%

Phosphorus
263mg
26%

Copper
0.52mg
26%

Vitamin C
19mg
24%

Vitamin B1
0.33mg
22%

Iron
3mg
17%

Potassium
596mg
17%

Magnesium
67mg
17%

Vitamin K
17µg
17%

Selenium
9µg
13%

Zinc
1mg
13%

Calcium
89mg
9%

Vitamin B3
1mg
7%

Vitamin B5
0.57mg
6%

Vitamin B2
0.09mg
5%

Vitamin A
86IU
2%

covered percent of daily need

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