1. Blend the chickpeas in a food processor with the garlic, tahini and lime juice. Add a little olive oil during blending to even out the texture. Add salt and pepper as needed and reserve.
2. While processing the hummus, fry the beet and kale slices in hot oil until lightly browned. Dry excess oil with paper towels.
3. Sprinkle hummus with paprika, serve and enjoy with the chips.

Preparation time: 40 minutes

Difficulty: Low

Serves: 4

• 1 cup cooked chickpeas
• 2 tablespoons tahini (ground sesame paste)
• 1/3 cup olive oil
• 1 small garlic clove
• 4 tablespoons lime juice
• 1 teaspoon paprika
• 3 thinly sliced beets
• 2 cups chopped kale
• Oil as needed