Roasted Root Veggies with Crispy Chickpeas and Hummus

Name: Roasted Root Veggies with Crispy Chickpeas and Hummus
Ingredients: 2 15-ounce cans chickpeas, drained, rinsed, and skins removed; 2-3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon sea salt; 1 bunch beets, quartered or cut into eigths, depending on their size; 1 bunch baby purple potatoes, cut into 1-inch chunks; 1 bulb fennel, core removed and sliced into thin shavings; 3 tablespoons olive oil; salt and pepper to taste; Cava Traditional Hummus; fresh tattagon, for garnish