Tofu Hummus

Ingredients: 

• 1 tin chickpeas (410 g)
• 225 g firm tofu
• 1 tablespoon orange juice
• 2 tablespoons olive oil
• 2 teaspoons garlic, minced/finely crushed
• 1 teaspoon chilli flakes
• 1 teaspoon paprika
• ¼ teaspoon Vital V17 Vegetable Salt
• 1 teaspoon lemon juice
• 1 tablespoon sweet chilli sauce

Vegetable crisps

Ingredients:

• 2 medium beetroots
• 2 medium sweet potatoes
• 2 medium carrots
• 2 tablespoons olive oil

Method:

1. In a food processor, combine all the hummus ingredients and blend to a smooth consistency. Chill in the fridge until ready to serve.
2. Preheat the oven to 200°C.
3. Peel the vegetables and then slice them into round wafer-thin crisps.
4. 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.
5. Turn once after ten minutes.
6. Once cooled, serve the crisps with the chilled tofu hummus.