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Roasted Root Veggies with Crispy Chickpeas and Hummus
Ingredients
- 2 15-ounce cans chickpeas, drained, rinsed, and skins removed
- 2-3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 bunch beets, quartered or cut into eigths, depending on their size
- 1 bunch baby purple potatoes, cut into 1-inch chunks
- 1 bulb fennel, core removed and sliced into thin shavings
- 3 tablespoons olive oil
- salt and pepper to taste
- Cava Traditional Hummus
- fresh tattagon, for garnish
Instructions
Roasted Root Veggies with Crispy Chickpeas and Hummus serves 6 original recipe by Food52.
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