Healthy Hummus and Beet Chips

Recipe by: Mila

Mila loves cooking. La recette qu’elle présente pour le concours est au coeur de ses racines. Sa grand-mère paternelle est d’origine Syrienne et Mila aime bien manger des recettes traditionnelles de la Syrie. L’humus est un classique! Cette collation se retrouve toujours sur la table lors des brunchs familiaux du dimanche. C’est souvent Mila qui le prépare avec sa grand-mère. Elle a choisit de l’agrémenter de croustilles de betteraves

Preparation Time: 20 minutes

Cook Time: 45 minutes

Serves: 6 to 8

Ingredients:

6 small beets, peeled
1 1/4 tsp (6 mL) salt, divided
1 can (19 oz/540 mL) chickpeas, drained and rinsed
3/4 cup (175 mL) plain 0% or 2% Greek yogurt
1 clove garlic, minced
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) curry powder
1/4 tsp (1 mL) pepper

Steps:

Using a mandolin, thinly slice beets and spray generously with cooking spray and 1 tsp (5 mL) of the salt. Lay slices in as much of a single layer as possible onto parchment paper lined baking sheet (use 2 baking sheets if necessary).
Bake in preheated 300ºF (150ºC) oven for about 45 minutes or until crisp. (Check occasionally as you may have to move the beet slices around for even cooking)
Meanwhile, in a food processor puree chickpeas, yogurt, garlic, lemon zest and juice, curry powder, pepper and remaining salt.