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Chips de remolacha con hummus

Categoría
Entradas y bocadillos
Dificultad
Medio
Porciones
3

Ingredientes

  • 2 remolachas crudas
  • 1½ cucharadas de aceite de oliva
  • ¼ cucharadita de sal
  • ¼ cucharadita de pimienta
  • Para el hummus:
  • 1 lata de garbanzos
  • Zumo de un limón
  • 1 cucharada de tahini (mantequilla de sésamo)
  • 1 cucharada de aceite de oliva
  • Sal y pimienta al gusto
  • 1 diente de ajo
  • 4 cucharadas de agua (o según gusto, y puede usar el agua de los garbanzos)
  • Perejil liso y pimentón dulce para decorar

Preparación

  1. Precalentamos el horno a 300ºF.
  2. Pelamos las remolachas y laminamos finamente.
  3. Colocamos las rebanadas en un recipiente y espolvoreamos con sal y pimienta, y movemos bien para distribuir la sal y la pimienta. Luego hacemos lo mismo con el aceite de oliva. Agregamos, movemos y distribuimos.
  4. Colocamos las láminas de remolacha en una placa para horno y llevamos a hornear por unos 30-35 minutos, hasta que los bordes estén quemaditos y los chips crujientes.
  5. Luego las colocamos sobre un papel toalla absorbente y dejamos enfriar por completo.
  6. Nota: si los bordes están quemaditos pero el chip no está crujiente, apague el horno y deje en el horno por unos 10 minutos más o hasta que estén crujientes. No deje el horno encendido en este tiempo extra, pues se pueden quemar fácilmente.
  7. Luego que estén fríos servimos con el hummus.
  8. Podemos guardar en un recipiente hermético y nos durarán 2 o 3 días.
  9. Para el hummus:
  10. Llevamos a la licuadora los garbanzos, el ajo, el zumo de limón, el agua, el tahini, sal y pimienta y el aceite de oliva, y licuamos. La textura gruesa o fina dependerá del gusto de cada quien y la cantidad de agua que se agregue.
  11. Luego, colocamos el hummus en una fuente y decoramos con garbanzos enteros, perejil picadito, un chorrito de aceite de oliva y, si desea, un poco de pimentón dulce.