Beet Chips with Harissa Lentil Hummus & Olive Tapenade Dip

S: Happy National Chip and Dip Day! In honor of this holiday, we decided to throw a party just to celebrate the meeting of crunchy chips with creamy dips. It’s a great snack, popular appetizer, forever crowd-pleaser. From the healthy veggies with hummus to crispy tortilla chips with guac, it’s no wonder there’s a day dedicated to this dynamic duo. Nevertheless, chips (and dips) can get a bad rep for being unhealthy and high in fat and calories, especially when consuming packaged, processed chips and dips instead of a diet full of good fats and colorful vegetables. But by making this recipe at home, you can eat your veggies and chips in one!

Beets are chock full of nutrients; from immune-boosting Vitamin C and potassium, helping lower blood pressure, boosts stamina and are a great source of betaine that helps fight inflammation. If it’s your first time having beets, don’t be alarmed that you will most likely experience, beeturia (I didn’t know there was even a name for it until now!) that causes your urine to turn red or pink after consuming beets due to the excretion of betalain pigments. Apart from pink pee, there’s no reason you shouldn’t enjoy these sweet and savory crisps of deliciousness so head on to the kitchen, drop the beets (get it?) and get your chip and dip on!

Recipe: Beet Chips with Harissa Lentil Hummus & Olive Tapenade Dip

Serves: 2-3 people

Ingredients:
b e e t  c h i p s
8 small beets (or 4 large beets)
1 Tbsp olive oil
2 Tbsp sea salt

l e n t i l  h u m m u s
1 cup cooked lentils
1 tablespoon harissa
1 carrot
2 Tbsp olive oil
1 Tbsp garlic powder
1/2 teaspoon cumin
salt and pepper to taste
juice of one lime (optional)

o l i v e t a p e n a d e
2 1/2 cups mixed pitted olvies- ex. Black, Kalamata, Green, drained
2 Tbs capers drained
2 Tbs marinated sun dried tomatoes drained
1 Tbs garlic chopped
2 Tbsp of dried herbs- oregano, parsley, thyme blend
1 Tbs fresh basil Leaves chopped
2 Tbs lemon juice- about 1 lemon
1/4 cup extra virgin olive oil
Black pepper

Directions:
b e e t c h i p s
1. Preheat oven to 375 degrees F and line baking sheets with parchment paper. Scrub the beets well to get dirt off and cut off the tops.
2. Using a mandolin, slice the beets paper-thin (1/8 inch or as thin as you can slice them.) Slice them with the beet stalk perpendicular to the mandolin and be careful of your fingers. When the raw slices are baked, they will shrink considerably, so it’s best to use large beets but only small beets were available to us.
3. Place beet slices in a bowl and toss with 1 Tbsp olive oil.
4. Make sure any residual liquid is drained and lay the slices out in a single layer on the prepared baking sheets.
5. Sprinkle beet slices with sea salt.
6. Bake for 30 minutes until crisp and take out to inspect beet chips. You want the chips to have cooked off the majority of their liquid and begin to harden. Bake longer in increments of 5 minutes depending on how large the beet slices are. Watch carefully as they can burn very easily.
7. Remove from oven and let cool completely.
8. Sprinkle with sea salt at end.

l e n t i l h u m m u s
1. Wash, peel, and chop carrot into small pieces.
2. Combine lentils, carrots, harissa, olive oil, garlic, cumin, salt and pepper in food processor.
3. Blend until hummus is creamy.
4. Set in small dip bowl.

o l i v e  t a p e n a d e
1. Open and drain all olives.
2. In a food processor, add the olives, capers, tomatoes, garlic, oregano, basil, lemon juice, olive oil and black pepper for taste.
3. Pulse a few times, scrape down sides, then pulse again until desired consistency is reached. Pulse 16-18 times for a chunky spread, pulse more if you would like a spreadable smooth consistency.
4.Put in small dip bowl and garnish with basil
5.Store covered in refrigerator for up to one week.

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