Beet Chips + Charred Scallion Hummus

I made these beet chips a month or two ago on a whim. I love hummus as a snack, especially with carby/bready dippers like crackers and warmed/slightly griddled pitas. But... sometimes all that bread can kinda negate the idea of hummus as a healthy snack. I wanted something that provided that satisfying crunch that wasn't a carrot stick. Hello, crispy, crunch, earthy beet chips. They are very simple to make (read: not too tedious as you might think with a homemade chip recipe!) and the best part: THEY STAY CRISP! I hate those vegetable "chip" recipes that aren't really chips. Like, you can cut a zucchini in a thin circle and roast it, but will it ever really get crisp? No. The moisture content in beets is low enough that they bake up into crispy chips within about a half hour in the oven! And they stay crisp when storing them for several days afterwards, too.

As for the hummus, I was inspired by this vinaigrette I came across on Bon Appetit recently. I loved the idea of charring scallions. They get slightly smoky and well, charred as one might expect on the exterior but the centers become really creamy and almost start to melt. They create the perfect, mellow oniony flavor that is so delicious on top of the smooth hummus. I've been really into making my own hummus lately and I don't think I'll ever go back to store-bought, because it's just so darn easy and tastes SO much better but if you wanted to buy your favorite store-bought hummus and doctor it up with the scallions, I'd understand. I think it's also worth noting that if you do decide to make your own hummus, keep in mind the ratios of the recipe below are just to my liking from trial and error but you can adjust to your liking! Add more or less tahini, lots of garlic, no garlic, more lemon juice, etc. This is your hummus so make it the way you want it! And taste, taste, taste as you go.

I hope you make this little snack and please let me know if you do! Don't forget to tag your recipes with #allpurposeflourchild on Instagram, too!

makes about 6 cups of chips and 4 cups of hummus

beet chips
3 medium-sized beets, washed and ends trimmed (red, golden, candystripe, whatever variety you'd like!)
1 T avocado oil
Himalayan pink salt, to taste

hummus
2 13 oz cans chickpeas, drained and rinsed
1/4 c tahini
2 garlic cloves, peeled
1/4 c fresh lemon juice (about 1 medium lemon)
1/4 c olive oil, plus more for charring scallions and drizzling on top
1/4-1/3 c warm water
Himalayan pink salt, to taste
4-5 scallions, washed and ends trimmed

garnish ideas
chive blossoms
ground sumac
ground smoked paprika
pine nuts, toasted
chopped cilantro or parsley
lemon zest
sesame seeds/black sesame seeds
pickled red onion

make the chips
Preheat oven to 300 F. Using a mandolin or very sharp knife, slice the beets into very thin rounds, about an 1/8th inch thick. Toss the rounds in a large bowl with the avocado oil and salt and toss to coat. Lay the chips out in a single layer on two rimmed baking sheets, being sure not to let them overlap so they don't steam. Bake for about 15 minutes then flip the chips and rotate the pans and bake for about another 15-20 minutes, until crisp. Keep an eye on them in the last 5 minutes or so as they are almost to the crisp stage. Their sugar content can cause them to burn once they start to get crispy. Allow to cool then transfer to an airtight glass container to store for up to a week. I use a big mason jar.

make the hummus
While the chips bake, let's make the hummus. First, this is optional but I highly recommend this part: pop the chickpeas out of their skins. Yes, it's a little tedious but it makes for a MUCH smoother and creamier hummus, I promise! I learned this little trick from Smitten Kitchen and I'll never turn back to my old hummus ways!

Next, in the bowl of a food processor or high-powered blender, add in the olive oil, lemon juice, garlic, tahini, and salt and blitz a few times to combine. Add in the chickpeas add let the food processor run until the hummus is smooth, drizzling in a tablespoon or two of warm water at a time until the desired consistency is achieved. Scrape down the bowl a few times as needed. The consistency should be about that of yogurt: thick but still spoonable. Remember it will thicken up a little as it sits, too.

char the scallions
Heat a cast-iron skillet over medium-high heat for a few minutes until almost smoking. Add in a good drizzle of olive oil and add in the scallions. Allow them to get a good char on them before flipping, about 2 minutes. They'll really sizzle and sputter but that's good! Flip and develop a char on the other side, about another minute or so. Remove from skillet and allow to cool for a few minutes then roughly chop.

assemble
When ready to serve, pour hummus into a large, shallow bowl or plate and create a large swoopy crater with the back of a spoon. Drizzle a little olive oil into the crater and sprinkle over the chopped charred scallions and any other optional toppings you'd like. I added some pine nuts for a little crunch but any of the toppings from the suggested list above are delicious! The hummus will keep in the fridge for about a week but it's definitely best when it's made fresh and still a little warm. Serve with the beet chips and enjoy!