In a food processor, combine all the hummus ingredients and blend to a smooth consistency. Chill in the fridge until ready to serve.
Preheat the oven to 200°C.
Peel the vegetables and then slice them into round wafer-thin crisps.
Spread out on a paper towel to remove excess water. When fairly dry, toss with oil in a bowl, arrange in a single layer on a baking tray and roast on the lowest rack for 20 minutes or until golden brown.
Turn once after ten minutes.
Once cooled, serve the crisps with the chilled tofu hummus.