Sweet potato houmous with zucchini chips or courgette fries

I have got the best snack recipe for you. Sweet Potato Houmous or as some people say hummus with Zucchini Chips is the ultimate snack. Sometimes known as courgette fries, these low-carb snacks are perfect for a healthy lifestyle and alternative to crisps.

When it comes to snacks we often want something that is healthy and tasty. And let’s face it, a little more than just the usual suspects we reach out for.

Many of us love crisps, and often like a snack where we can dip our crisps into something. But this often means that you buy crisps and dips, and these can work out expensive.

Not to mention the fact that they may not be as healthy as you might like. This is where I have you covered.

The zucchini chips are crisp and tasty. The hummus is delicious and tangy and the addition of the sweet potato just elevates the whole flavour.

The ultimate snack. So without further ado, here is everything that you need to know to make the Sweet Potato Houmous with Zucchini Chips. 

Ingredients needed for the Sweet Potato Houmous with Zucchini Chips

Hummus:                                                              

• 1100g sweet potatoes, cooked and drained         
• 2 tablespoons garlic, crushed                              
• 1 tablespoon olive oil                                           
• Salt to taste 
• 1 lime, juiced 
• ½ cup water

Zucchini Chips:

• 1 large zucchini or courgette, sliced thinly 
• 2 tablespoons olive oil 
• Sea salt and pepper to taste

How to make the Sweet Potato Hummus with Zucchini Chips

Now that you have got all of the ingredients together it is time to make the dish. Why not make some other dips whilst waiting for the courgette to cook?

Hummus:

1. Get all the ingredients for the hummus together. Then place all the hummus ingredients into a food processor and pulse until well combined and smooth. Try not to overdo this. You want a smooth consistency but not something that is too runny.  
2. Add water only if the mixture is too thick. Your hummus is now ready. You can add a few different flavours to this recipe once you have perfected the basics.  

Zucchini Chips:

Preheat the oven to 140°c and line a baking sheet with parchment paper ready to make your zucchini chips.  

Use a mandoline slicer or knife to cut zucchini or courgette into thin even disks. 

Place the zucchini discs on a lined baking sheet and press with a paper towel to remove any moisture. This will help the zucchini crisps to get the desired texture. 

Brush olive on each disc and sprinkle lightly with sea salt. 

Bake the zucchini crisps for 1 ½ hours until golden brown and crispy.

Enjoy your Sweet Potato Hummus with Zucchini Chips. 

Recipe notes and tips

Like with any recipe, no matter how simple it may appear to be, it is always worth taking note of some of the helpful tips and advice that are on offer. I have a couple of suggestions that will help you when making this recipe. 

Be careful when using a mandolin. The knife edge is extremely sharp and they can cause horrific accidents. If you don’t feel confident with a mandolin, take your time with a knife instead. 

Be careful when handling the zucchini chips after they are cooked. They will be extremely hot. Let them cool for a moment before handling them. 

If you have children helping make sure they are supervised. When it comes to using a knife or mandolin this is best kept to being an adult job. 

Make sure you give the Zucchini chips long enough in the oven to crisp up. The last thing you want is limp crisps. 

Variations to try

When it comes to any recipe it is always good to hear of any variations you could make and try. This is by no means an exact recipe, and you can do your own thing when it comes to what you add or how you make it. Here are a couple of recommended variations that you might want to try. 

• You could add different seasonings to the zucchini chips. Paprika is a great addition and will give a different flavour. You could also look to add some chilli flakes or powder. 
• You could add different flavourings to the hummus. Roasted red peppers also work well and it is a flavour that will combine well with the sweet potato. 
• Chilli is also a great addition if you want the houmous to have that extra zing. 
• You could create other vegetable crisps in a similar way. Carrots, parsnips and potatoes will work well or even peelings from the vegetables to avoid waste. 
• Instead of enjoying the zucchini chips with hummus you could try a crispier version of this Italian Zucchini Salad and use crispy zucchini instead.

FAQs

There will always be questions that people may have, so hopefully, I will have managed to answer some of the common ones below. 

Can you make this ahead of time?

Yes, you can make this ahead of time. The hummus is something that you can serve with other things, so you can make a batch of it and store it in the fridge for 3-4 days. When it comes to the zucchini crisps, these can also be made ahead of time. If you want them to be warm when you serve them then you will need to add them back to the oven. 

How do I store any leftovers?

If you have any leftovers then you will need to store the two things separately. With the hummus, you will need to add any leftovers to an airtight container and store it in the fridge. It will last 3-4 days. If you have any zucchini crisps leftover then you will need to add them to an airtight container but they will need to be stored at room temperature. 

Can you freeze the sweet potato hummus?

Yes, you can freeze the hummus. You need to store it in a freezer bag or an airtight container. It will last in the freezer for up to three months, however, the sooner you use it, the more flavour it will have. 

What can I serve them with?

These are the perfect snack item. They can be served on their own as a snack or as part of a snack platter lunch. They also work well being served as part of a buffet. 

I hope you enjoy eating your Sweet Potato Hummus with Zucchini Chips. 

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