Root Vegetable Chips with Roasted Carrot Hummus | CUESA

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Root Vegetable Chips with Roasted Carrot Hummus

Source:

Joanne Weir, Kitchen Gypsy

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

Serves 6

INGREDIENTS

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

PREPARATION

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.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »