INGREDIENTS (4 servings)
1 lb of chickpeas / 1 avocado / 1 lemon / paprika / 1 red beet / 1 zucchini / 1 carrots / frying oil / salt
Rinse the chickpeas under running water. Brown a handful of them in a pan with salt and oil. Peel the avocado and put it in the blender with the remaining chickpeas, the juice of the lemon, paprika and salt. Blend to a cream. Move the hummus in a bowl and garnish with the fried chickpeas. For the chips, slice the veggies very thinly with the potato peeler and put them in a bowl with cold water to remove the starch. Drain and dry them, then fry them in oil. Let them dry on a roll of kitchen paper, salt them and serve with hummus.