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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 2 tsp RawSpiceBaras Urfa Pepper
- 1 15.5 oz can chickpeas
- 4 oz roasted beets (we love using Love Beets!)
- 2 garlic cloves
- 1 lemon, juiced
- 3 tbsp tahini
- 1/2 cup olive oil, plus 2 tbsp for roasting
- Kosher salt & table pepper to season
Method
- Roast Beets
- 1. Preheat oven to 400 degrees.
- 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. 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.
- Blend Hummus
- 4. Place roasted beets into a food processor.
- 5. Add RawSpiceBaras Urfa Pepper, chickpeas, garlic, lemon juice, tahini to processor. Process until finely chopped up and paste like.
- 6. With the food processor drizzle in the olive oil, season with salt to taste.
- 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. Drizzle with olive oil to serve and enjoy!
