Roasted Beet & Urfa Pepper Hummus – a delicious recipe with Pepper, chickpeas, beets, garlic, lemon, tahini. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Roast Beets
2
1. Preheat oven to 400 degrees.
3
2. Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut beets into 1 1/2-inch chunks.
4
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.
5
Blend Hummus
6
4. Place roasted beets into a food processor.
7
5. Add RawSpiceBaras Urfa Pepper, chickpeas, garlic, lemon juice, tahini to processor. Process until finely chopped up and paste like.
8
6. With the food processor drizzle in the olive oil, season with salt to taste.
9
7. Place hummus into a small glass bowl and cover with saran wrap. Refrigerator for at least 2 hours to allow flavors to marinate.
10
8. Drizzle with olive oil to serve and enjoy!
389
kcal
Calories
31
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tsp RawSpiceBaras Urfa Pepper, 1 15.5 oz can chickpeas, 4 oz roasted beets (we love using Love Beets!), 2 garlic cloves, and more.
Yes, Roasted Beet & Urfa Pepper Hummus falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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