TRIAL PACK

Roast Vegetable & Hummus Dip

A quick and nutritious snack for the busy mumma bear and in our case papa bear too. Father of triplets & Ecoriginals ambassador Nic Laidlaw shares his Roast Vegetable and hummus receipe.

Ingredients
(for chips)
2 Kumera
2 Beetroot
1 knob of garlic crushed and chopped (leave skin)
1 bunch of rosemary
Nics Spice Mix (cayenne, turmeric, cinnamon, salt and pepper)
3-4 tbsp coconut oil
(for hummus)
2 cups of cooked or canned chickpeas
1 clove garlic
1 lemon
1bs tahini
1 tsp salt, cumin, nutmeg and cayenne

Method:
Preheat oven to 180 degrees celcius and prepare your flat oven baking tray with a strip of baking paper on top.

Cut your kumara and beetroot into chip-like shapes and scatter on baking tray sprinkling the garlic, rosemary, coconut oil and nics spice mix then place in oven.

After 20 minutes with a spatula give the veggie chips a nice shuffle and stir so that they are all covered in coconut oil and flavour.

Then you can make your hummus! In your blender place all your hummus ingredients in and blend. The mix will be quite thick at first so now you can play around by gradually adding filtered water till you get the desired thickness.

Veggies should roast for 45 minutes till a little crispy on the outside.
Serve Chips with hummus and fresh salad greens

Recipe: Nic Laidlaw Image: Pinterest

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