Baby Beet Hummus w. Sweet P Fries

Snack time vibes.

This little creation is perfect for inbetween meals or even served as a side.

I love hot potato anything – my ultimate comfort food and hangover cure.

So why not put a healthy spin on things? Baked and seasoned sweet potato fries with beetroot hummus is a new favourite of mine and I needed to spread the love on this delicious combo!

What You Need. 

Hummus –

1 can Chickpeas

3/4 can of Baby Beetroot

1 Tsp. Garlic Paste

1 Tbsp. Unhulled Tahini

Lemon Juice

Olive Oil

Cracked Sea Salt to taste

What You Do. 

In a medium frypan, place both chickpeas , generous sprinkle of salt and garlic paste. Drizzle with olive oil and heat on medium for 5-10 minutes or until browned. Set aside to cool.

In your food processor, place the baby beets, unhulled Tahini and a generous squeeze of lemon juice!

Pour in your chickpeas mixture and blend on high until smooth and creamy.

Be sure to taste as you go! Some like it tangy other enjoy the sweetness of the beets, be sure you cater to your own tastebuds.

Chill in the fridge in an air right container.

Sweet Potato Fries –

A neat trick I learnt was to presoak my potatoes to allow starch to leave the vegetable. This means whilst cooking, your chips will go extra crispy! This is optional but I do highly recommend it.

What You Need. 

1 Sweet Potato

1tsp Olive Oil

Rosemary to season

What You Do. 

Preheat your oven to 180 degrees Celsius. Finely chop your sweet potato into thin sticks, ensure all sticks are roughly the same size to enable even cooking time.

If you wish, place in a bowl filled with water to soak for roughly 45mins.

Once soaked, drain and dry the sweet potato on paper towel and transfer onto a tray lined with baking paper.

Drizzle over both rosemary and police Oil to coat. Feel free to toss your chips around to ensure everything is evenly covered.

Place in over for 20-25 mins or until golden brown!

Serve hot and sprinkle with sea salt.
This is a killer idea for entertaining guests before the main course, as a pass around option, no matter the Occassion.

Feel free to let me know you go after trying this recipe out – I’d love to hear from you.  Xx



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