Roasted Beet & Urfa Pepper Hummus

• 2 teaspoons pepper RawSpiceBar's Urfa
• 15 1/2 ounces chickpeas
• 4 ounces beets roasted, we love using Love Beets!
• 2 garlic cloves
• 1 lemon juiced
• 3 tablespoons tahini
• 1/2 cup olive oil plus 2 tbsp for roasting
• pepper

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.
4. Place roasted beets into a food processor.
5. Add RawSpiceBar's 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!

pepper, chickpeas, beets, garlic, lemon juiced, tahini, olive oil, pepper

Taken from www.yummly.com/recipe/ROASTED-BEET-_-URFA-PEPPER-HUMMUS-1298129 (may not work)