Vegetable snacks with avocado hummus and red beet caviar

• Peel the kohlrabi and cut them in sticks. 
• Cut the capsicum and carrots in strips. And slice the cucumber. 

Ingredients:
4 beets (cooked)
1 tsp cumin seeds
1 clove of garlic
2 tsp cinnamon
300 g chickpea's (cooked or from a can)
3 tbsp lemon juice
2 tbsp olive oil
salt and pepper

Preparation red beet caviar:

Avocado hummus
Ingredients:
300 g chickpeas (cooked or canned)
2 avocado’s, peeled and without pit
3 tbsp olive oil 
1 1/2 tbsp tahin
3 tbsp lime juice
1 clove of garlic, sliced  
1 ttsp cumin
2 tbsp fresh cilantro
salt and pepper 
½ tsp of chili flakes

Preparation avocado hummus:

• Blend the chickpeas, avocado, olive oil, tahin, avocado’s, olive oil, lime juice, garlic, cumin and fresh cilantro in a blender. If the hummus is not smooth enough, add some extra olive oil or water and blend again. Bring to taste with salt and pepper. Add the chili flakes on top of your hummus when serving. 

Serving

• Serve your snack veggies with the two dips in different bowls. These veggie snacks are great as an appetizer or go well with a beer or a glass of wine.