Red Beet Bruschetta With Peanut Crumble
[Vegan]

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.