Beet Hummus, Avocado and Crispy Chickpea Toasts

Homemade Beet Hummus

1 can of strained chickpeas

3 tbsp of olive oil

2 cloves of garlic

Juice of half a lemon

1 beet, peeled, boiled 

Salt and pepper, added as desired

Combine the chickpeas, olive oil, and mashed garlic cloves into a blender or food processor

Add in the juice of half a lemon, add more for taste.

Toss in your shredded beet along with a dash of salt and pepper. Blend until smooth.

Roasted Spicy Chickpeas

1 can chickpeas

4 tbsp olive oil

1/4 tsp curry

1/4 tsp cumin

1/4 tsp chili powder

Toss all ingredients together in a bowl. Spread onto a lined baking sheet and bake at 400F for 45 minutes, stirring occasionally.

To serve:

12 grain bread, toasted

avocado, sliced

Spread your toasts with the beet hummus. Top with sliced avocado and sprinkle with crispy chickpeas. Enjoy!