What to do
Roasted Beet & Urfa Pepper Hummus
- Preheat oven to 400°F.
- Place sliced beets on baking sheet and toss with 2tbsp olive oil, salt, and pepper.
- Roasted for 35-40 minutes, turning twice with a spatula.
- Place roasted beets into a food processor, and add RawSpiceBar’s Urfa Pepper, chickpeas, garlic, lemon juice, and tahini.
- Drizzle olive oil into the food processor and add salt to taste.
- Place hummus in a small glass bowl and cover with saran wrap. Refrigerate for at least two hours to allow flavors to marinate.
- Drizzle with olive oil to serve – enjoy!
Cauliflower Dippers
- Preheat oven to 475°F and line a baking sheet with parchment paper.
- Cut the cauliflower florets into bite size pieces.
- Whisk the eggs and spices in a shallow bowl until well combined.
- Dip each cauliflower floret into the egg mixture, then into panko breadcrumbs, then place on lined baking sheet.
- Continue until all florets are coated, dunked, and on baking sheet.
- Bake for 30-40 minutes or until cauliflower is golden brown.
- 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