Black Garlic Hummus with Cilantro Pesto and Homemade Root Chips

Plan for: 1 hour 30 minutes
Yield: 8-12 servings

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Homemade Root Veggie Chips:
1/2 sweet potato, thinly sliced
1/2 yam, thinly sliced
2 large beets, peeled & thinly sliced
1/4 cup extra virgin olive oil
1 tbsp fresh rosemary, chopped
salt and pepper

Cilantro Pesto:
1/2 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 tsp garlic powder
salt and pepper

Hummus & Toppings:
15oz Black Garlic Hope Hummus
1/4 cup pomegranate arils
feta or almond milk ricotta
roasted cashews


For the chips:

  1. Preheat your oven to 300°F.
  2. Add thinly sliced veggies to a large mixing bowl and coat generously with olive oil, salt and pepper. Toss with rosemary and mix with your hands to make sure each piece is coated!
  3. Spread out onto a baking sheet with parchment paper in a single layer.
  4. Bake for about 30 minutes. Remove from oven, flip chips, and bake for another 30 minutes. Check oven often in the second half to make sure your edges don’t burn. The goal is golden and crispy!
  5. Let cool before serving.

For the pesto:

  1. Add all ingredients to a small bowl and stir until combined. Taste and add salt and pepper as needed. Let sit for 15 minutes at room temp before serving to let flavors blend!

For the hummus:

  1. Add Black Garlic Hummus to a bowl. Use a spoon to make a large swirl (this helps hold all those yummy toppings).
  2. Drizzle pesto generously, and garnish with pomegranate arils, roasted cashews and feta.
  3. Serve with roasted root veggie chips and enjoy!

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