Roasted Beet & Urfa Pepper Hummus

1. 1

   1. Preheat oven to 400 degrees. (Roast Beets)

2. 2

   2. Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut beets into 1 1/2-inch chunks. (Roast Beets)

3. 3

   3. Place cut beets on a baking sheet and toss with 2 tbsp olive oil, salt, and table pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. (Roast Beets)

4. 4

   4. Place roasted beets into a food processor. (Blend Hummus)

5. 5

   5. Add RawSpiceBar's Urfa Pepper, chickpeas, garlic, lemon juice, tahini to processor. Process until finely chopped up and paste like. (Blend Hummus)

6. 6

   6. With the food processor drizzle in the olive oil, season with salt to taste. (Blend Hummus)

7. 7

   7. Place hummus into a small glass bowl and cover with saran wrap. Refrigerator for at least 2 hours to allow flavors to marinate. (Blend Hummus)

8. 8

   8. Drizzle with olive oil to serve and enjoy! (Blend Hummus)

* Per serving · 4 servings · Values may vary.

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