Pass me the bowl!
Sometimes I just want a big bowl of chips a.k.a fries. There’s nothing wrong with a big bowl of potatoes, they’re a good source of carbohydrate, loaded with Vitamin C, so what’s the issue. Being deep fried in a load of saturated fat isn’t really the best now is it? Every once in a while, isn’t going to hurt at all, but how about if I say that you can have it a bit more often than that and you don’t need to worry about the calories!! That’s right people, the chips are down…..and so is the dip, in this epic recipe of roasted root vegetables with a White Bean, herb and Balsamic Hummus.
How many calories?
For a bowl of these fries with dip, we are looking at just below a 100 calories!! Snack time just got seriously great. Not to mention the getting in some fibre, protein and less than a gram of fat!
So where’s the catch I hear you cry? Must it take an age to prepare & cook? Must be seriously expensive? Maybe it just tastes plain wrong! No, no, no is the answer to all of those questions. It’s super quick, really easy, very inexpensive and just tastes sooooooooooooooo goooooood!
With only 93k/cal, 16g Carbohydrates, 3.6g Protein, 0.9g Fat. (That is for 180g Wedges, which is a nice bowl full and 100g hummus, which again is a pretty good helping) this is going to be a recipe that you’ll want to keep on speed dial.
Time to find out how!
You don’t have to use these root vegetables if you have your own favourites, but I find these work really well.
- 2 x Sweet Potatoes
- 2 x White Potatoes
- 1 x Large Raw Beetroot
White Bean Hummus
- 2 x 400g tins of White Cannellini Beans
- ¼ cup Tahini
- ¼ cup of water
- 1 x Tablespoon of chopped Rosemary
- 2 x cloves garlic
- 2 x Tablespoons of Balsamic Vinegar
- Preheat your oven to 200°c. Chop all your Vegetables to similar size wedges to ensure they all cook at a similar rate. Drizzle with a little oil, sprinkle with salt and bang in the oven.
- For your hummus, throw all of your ingredients into a blender and blitz to a Hummus type consistency. If it feels a little thick then add more water. Leave for 30 minutes and serve.
- After 30 minutes check your wedges, pull them out of the oven if cooked. Sprinkle with a little more chopped Rosemary, chilli flakes (purely optional) and enjoy.
Like I mentioned, you can always try with a different selection of vegetables if you prefer, why not try Parsnip or Carrot!
Thank you so much for taking a look at this post. As always, come check out our Instagram page for more foodie inspiration or check out our Facebook posts. I love catching up with you guys so be sure to comment and say hi.
Until next guys. Be sure to try this recipe out…..you won’t be disappointed.