Description
Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish. And get a load of that awesome bright, pink color!
The Cinnamon Apple Chips are useful all on their own. They last for quite awhile if you keep them in dry storage. You can use any apples you like for these. I tend to favor varieties with a medium sweetness to tartness ratio like honeycrisp.
Ingredients
- FOR THE CINNAMON APPLE CHIPS:
- 4 whole Apples
- 1 teaspoon Cinnamon
- FOR THE BEET HUMMUS:
- 1 whole Purple Beet
- 1 teaspoon Olive Oil, Plus 1/2 Cup, Divided
- 1 can (15 Oz. Size) Chickpeas
- 2 Tablespoons Honey
- ¾ teaspoons Kosher Salt
Preparation
For the cinnamon apple chips:
Preheat oven to 225ºF. Line 2 sheetpans with parchment paper or a silicone baking mats.
Lay each unpeeled apple on its side and thinly slice the apples. Thinner slices make for crispier chips. If desired, you can take a small round cookie cutter to remove the cores. Otherwise, just brush off the seeds.
Lay apple slices out into a single layer on the pans. Sprinkle evenly with cinnamon.
Bake at 225ºF for 2 hours. At the end of the baking time, turn off heat but do not open the oven. Allow apples to remain in the oven for an additional 15 minutes. Carefully separate apple chips from the parchment.
For the beet hummus:
Preheat oven to 350ºF. Prepare a sheetpan with parchment paper or a silicone mat.
Peel and dice beet. Lay pieces out on prepared sheetpan. Drizzle with 1 teaspoon olive oil. Toss to coat, then spread into a single layer.
Roast beets in the oven at 350ºF for 45 minutes. Allow beets to cool outside the oven for 10 minutes.
Into the bowl of a food processor, add roasted beets, chickpeas, honey, remaining olive oil, and kosher salt. Process until smooth and creamy.
Serve hummus fresh with cinnamon apple chips, or chill in the refrigerator for up to 4 days.
