Roasted Horseradish Hummus

• 15 ounces Garbanzo Beans, Reserve 2 Tablespoons of Juice
• 2 Fresh Garlic Cloves, Minced
• 1 1/2 teaspoons Fresh Rosemary, Minced
• 3 tablespoons Tahini, Stirred Well
• 3 tablespoons Fresh Lemon Juice
• 2 1/2 tablespoons Extra-Virgin Olive Oil
• 1/2 teaspoon Kosher Salt
• 3/4 teaspoon Ground Cumin
• Dash of Cayenne
• 2 tablespoons Prepared Horseradish

1. Preheat oven to 400 degrees. Place garbanzo beans on a non-stick cookie sheet. Drizzle beans with 1/2 T olive oil. Sprinkle with sea salt and 1 teaspoon of rosemary. Mix to combine. Cook until golden brown, about 15 minutes. Once toasted remove and let cool for a few minutes.
2. In a food processor, process garlic cloves, tahini, lemon juice, olive oil, cumin, cayenne, horseradish and roasted garbanzo beans (make sure to scrape in all the salt and rosemary that remains on the cookie sheet). Process until turns into a paste. Add 1-2 Tablespoons of garbanzo juice if needed to create the perfect consistency. Pulse a few times to complete.
3. Serve with a sprinkle of rosemary and pita chips!

garbanzo beans, garlic, fresh rosemary, tahini, lemon juice, extravirgin olive oil, kosher salt, ground cumin, cayenne, horseradish

Taken from food52.com/recipes/10797-roasted-horseradish-hummus (may not work)