Everything Sourdough Bagel Chips with beetroot Hummus

Ingredients

The Bagel Chips:

• 4 Everything Sourdough Bagels
•  4 tbsp olive oil
  

The Beetroot Hummus:

• 2 cans chickpeas, drained and rinsed
•  1/3 cup hulled tahini
• 1/2 cup roasted/cooked beetroot
• 2 lemons, juiced
• 1/4 cup olive oil, plus extra for garnishing
• 1/3 cup cold water
• salt and pepper to taste
• a sprinkle of dukkah for garnishing

Instructions

1. Preheat the oven to 180 celsius and line a baking tray with baking paper
2. Thinly slice the bagel into small pieces and transfer to a large mixing bowl. Toss sliced bagel pieces with olive oil and season with salt and pepper until evenly coated.
3. Transfer bagels onto the baking tray and arrange bagel pieces in a single layer (bake in two batches if needed) and bake for 10-12 minutes or until the chips are golden.
4. Remove bagel chips from the oven and allow to cool down slightly before handling. The chips will become crispier as they cool down.
5. To make the hummus, in a food processor or blender, combine all the ingredients apart from ice cold water and blend until smooth and creamy. Slowly add in ice cold water while blending and allow more or less water depending on your preferred texture.
6. Garnish hummus with a sprinkle of dukkah spices and more olive oil.
7. Serve Everything Sourdough Bagel Chips with hummus, freshly sliced cucumber and carrots.