Beetroot Tahini Hummus with Crispy Spiced Chickpeas

1. Boil the beet until tender.

2. Drain and rinse the first can of chickpeas.

3. In a food processor, blend the boiled beet, can of chickpeas, tahini, lemon juice, nutritional yeast, coconut oil, Himalayan salt, and black pepper until creamy. Add filtered water if needed to reach desired texture.

4. Heat coconut butter in a saucepan until melted.

5. Add crushed garlic and let it sizzle until slightly golden.

6. Add the second can of chickpeas along with chipotle powder, Himalayan salt, nutritional yeast, turmeric powder, black pepper, and cayenne pepper to the saucepan.

7. Sauté the chickpeas in the spice mix until crispy.

8. Serve the crispy chickpeas over the beetroot tahini hummus.

9. Optionally, serve with gluten-free toasted rye bread.