Roasted Beet & Urfa Pepper Hummus

1. 1

   Preheat oven to 400 degrees.

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.

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.

4. 4

   Place roasted beets into a food processor.

5. 5

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

6. 6

   With the food processor drizzle in the olive oil, season with salt to taste.

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.

8. 8

   Drizzle with olive oil to serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.