Beetroot Tahini Hummus with Crispy Spiced Chickpeas
Ingredients
- For the hummus
- 1 medium beet, boiled
- 1 can of chickpeas
- 1 tbsp tahini
- 1/2 a lemon
- 1 tbsp of nutritional yeast
- 1 tbsp of coconut oil
- 1 tsp of Himalayan salt
- A pinch of black pepper
- Filtered water as needed
- For the crispy chickpeas
- 1 can of chickpeas
- 2 tbsp of coconut butter
- 1 tsp of chipotle powder
- 1 tsp of Himalayan salt
- 1 tbsp of nutritional yeast
- 1 tsp of turmeric powder
- Pinch of black pepper
- Pinch of cayenne pepper for extra spice
- 1 garlic, crushed
Preparation
Blend all the above ingredients in a food processor until creamy or texture you desire is achieved
Bring the butter to a light heat in a saucepan. Add garlic and let sizzle until slightly golden. Add chickpeas and all the spices mentioned above (feel free to add more flavors as desired). Let’s sizzle over pan until crispy. Ready to be served over the beetroot hummus
Bread used: gluten free toasted rye bread
Enjoy
