Red Beet Bruschetta With Peanut Crumble

This is a seemingly unusual combination but it is so delicious! The salty, nuttiness of the peanuts only bring out the tang that only beets bring.

RED BEET BRUSCHETTA WITH PEANUT CRUMBLE [VEGAN]

INGREDIENTS

TO MAKE THE BRUSCHETTA:

• 5 baguettes
• 2 tablespoons olive oil
• 1 pinch salt
• 1 clove garlic

TO MAKE THE RED BEET HUMMUS:

• 1 can chickpeas
• 2 medium cans of beets (with juice)
• 1 lemon worth of juice and vest
• 1 tablespoon cumin
• 1 tablespoon ground coriander
• 1 1/2 tablespoons tahini
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons olive oil

TO MAKE THE PEANUT CRUMBLE:

• 2 handfuls of peanuts
• 1 pinch salt
• 1 pinch chili powder

PREPARATION

TO MAKE THE BRUSCHETTA:

1. Pre-heat the oven to 300°F.
2. Start with cutting the bread into slices and sprinkle them with olive oil and salt.
3. Put them on a tray and let the bread get a crunchy surface for around 5-7 minutes.
4. If you please take a glove of garlic, cut it in half and rub it on the surface of the bruschetta to get an extra kick of flavor.

TO MAKE THE BEET HUMMUS:

1. Drain the chickpeas and set aside about 1 tablespoon of aquafaba to add in the hummus for some extra texture.
2. Put the chickpeas along with the olive oil, tahini, lemon juice, zest, pepper, salt, and beets plus 1 tablespoon of beet liquid and blend everything together until smooth.

TO MAKE THE PEANUT TOPPING:

1. Roast the peanuts in a pan without oil and add some salt and chili powder to them to spice them up.

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