Beetroot Tahini Hummus with Crispy Spiced Chickpeas
Ingredients
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
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 hummus ingredients in a food processor until creamy or desired texture is achieved.
Crispy chickpeas
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.
Sizzle over the pan until crispy.
Ready to be served over the beetroot hummus.
Serving
Serve with gluten-free toasted rye bread.
