Best with Organic Cooked Beets

Roasted Beet & Urfa Pepper Hummus

Prep Time: 15 min (2 hours inactive chill time) // Cook Time: 45 min Servings: 4-6

What to do

Roasted Beet & Urfa Pepper Hummus

  1. Preheat oven to 400°F.
  2. Place sliced beets on baking sheet and toss with 2tbsp olive oil, salt, and pepper.
  3. Roasted for 35-40 minutes, turning twice with a  spatula.
  4. Place roasted beets into a food processor, and add RawSpiceBar’s Urfa Pepper, chickpeas, garlic, lemon juice, and tahini.
  5. Drizzle olive oil into the food processor and add salt to taste.
  6. Place hummus in a small glass bowl and cover with saran wrap. Refrigerate for at least two hours to allow flavors to marinate.
  7. Drizzle with olive oil to serve – enjoy!

Cauliflower Dippers

  1. Preheat oven to 475°F and line a baking sheet with parchment paper.
  2. Cut the cauliflower florets into bite size pieces.
  3. Whisk the eggs and spices in a shallow bowl until well combined.
  4. Dip each cauliflower floret into the egg mixture, then into panko breadcrumbs, then place on lined baking sheet.
  5. Continue until all florets are coated, dunked, and on baking sheet.
  6. Bake for 30-40 minutes or until cauliflower is golden brown.
  7. Serve with hummus!

What you’ll Need

Roasted Beet & Urfa Pepper Hummus

2 tsp RawSpiceBar’s Urfa Pepper
1 15.5oz can chickpeas
4oz Love Beets Organic Cooked Beets, chopped
2 garlic cloves
1 lemon, juiced
3 tbsp tahini
1/2 cup olive oil, plus 2 tbsp for roasting
Kosher salt to taste

Cauliflower Dippers

1 head cauliflower
1 1/2 cups Panko breadcrumbs
1 tbsp dried oregano
1 tsp paprika
1 tsp sea salt (or to taste)
1 tsp black pepper
3 large eggs, beaten