Beet hummus with cinnamon apple chips is an easy and healthy snack, appetizer or side dish. And get a load of this stunning hot pink color!
Cinnamon apple crisps are useful on their own. They last long enough if you keep them dry. You can use any apples you like for these. I tend to favor varieties with a medium sweet/tart ratio like honeycrisp.
- 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 box (Size 15 oz) Chickpeas
- 2 tablespoons Honey
- ¾ teaspoons Kosher salt
For the cinnamon apple chips:
Preheat the oven to 225ºF. Line 2 baking sheets with parchment paper or a silicone baking mat.
Lay each unpeeled apple on its side and thinly slice the apples. Thinner slices result in crispier fries. If you wish, you can take a small round cookie cutter to remove the pits. Otherwise, just brush off the seeds.
Arrange the apple slices in a single layer over the molds. Sprinkle evenly with cinnamon.
Bake at 225ºF for 2 hours. At the end of the cooking time, turn off the heat but do not open the oven. Leave the apples in the oven for another 15 minutes. Carefully separate the apple chips from the parchment.
For the beet hummus:
Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicone mat.
Peel and cut the beetroot into cubes. Arrange the pieces on a prepared baking sheet. Drizzle with 1 teaspoon of olive oil. Toss to coat, then spread in a single layer.
Roast the beets in the oven at 350ºF for 45 minutes. Let the beets cool outside the oven for 10 minutes.
In the bowl of a food processor, add the roasted beets, chickpeas, honey, remaining olive oil and kosher salt. Process until smooth and creamy.
Serve fresh hummus with cinnamon apple chips or refrigerate for up to 4 days.