You know I’ve been digging the veggies lately. Just can’t get enough… they can be really fun and super delicious! Again to give accolades where they are due: thanks to Gwenyth Paltrow and her new cookbook, It’s All Easy. Eating healthy doesn’t mean bland, or that you have to squash your creativity. In fact, just the opposite, vegetables can make your mind whirl with possibilities! For example beets can be more than a Greek salad or Bortsch, they make for great chips! I love their red color and there little sweet crunch. Adding herbs like parsley or cilantro to your hummus, is a nice way to play with flavors and add a little variety to your intake of nutrients. But seriously, even if none of that matters to you- you’re going to love this because it is yummy!
As organic as possible:
1 Tbsp olive oil, plus more more for the baking sheets
2 medium beets, peeled or very well scrubbed
leaves from 1 sprig fresh rosemary, minced (*I used almost 1/2 tsp dry)
Preheat the oven to 325°F. Grease two baking sheets lightly with olive oil.
Use mandolin to slice the beets as thin as possible.
In a bowl, toss the beet slices with rosemary, olive oil, and a generous pinch of salt. Arrange the beets in an even layer on the prepared baking sheets, making sure that none of the slices overlap. If you can’t fit all the slices, use another baking sheet.
Place the baking sheets in the upper and lower thirds of the oven, bake for 10 minutes, then switch their positions and bake for another 10 minutes. Let the chips cool on the baking sheets before eating. Eat plain or with the cilantro hummus for dipping.
1 – 15 oz. can chickpeas, drained and rinsed
Juice of 1/2 large lemon, plus more as needed
1 1/2 tsp salt, plus more as needed
3 Tbsp tahini
1/4 cup olive oil
2 garlic cloves, very finely minced
1/2 cup roughly chopped fresh cilantro leaves
Combine all the ingredients in a bowl with 1/4 cup water and use an immersion blender to blend until smooth (alternatively, use a food processor). Adjust with more lemon, salt, or water to taste.