Serves 4
For the kūmara chips:
1.5kg kūmara
⅓ cup olive oil or neutral oil like canola
1 tsp salt
cracked black pepper and more salt to seasonFor the sour cream dip:
½ cup (125g) sour cream
1 tbsp lemon juice
1 tbsp horseradish cream
¼ tsp salt
1 box of Posh Poppas Barbecue Pulled Beef Brisket
200g hummus – either sundried tomato, or chargrilled capsicum
¼ cup smokey barbecue sauce
1 tsp smoked paprika
Slaw of your choice to serve
Fresh chopped herbs
Method
Heat the oven to 180°C.Roughly peel kūmara (it’s okay to still have some skin on them), and cut into thin chips about 1cm wide.
Place in a large bowl with oil and salt, and toss well to coat.
Spread chips over a large non-stick baking tray (or a tray/dish lined with non-stick baking paper), and bake for 30–40 minutes, turning twice during cooking, until they are crisp and golden.While the chips are cooking, prepare the sour cream dip. Mix all the ingredients for the dip in a medium-sized bowl, stirring until thoroughly combined.Make the spicy hummus by mixing hummus, barbecue sauce and smoked paprika in a medium bowl.Cook the Barbecue Pulled Beef Brisket Posh Poppas according to packet directions.Serve Poppas sliced in half on a dollop of spicy hummus, and with a side of kūmara chips drizzled with the sour cream dip, slaw, and a sprinkle of freshly chopped herbs.
