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Spicy Roasted Beet Hummus

kept byElyn7071

1 15.5 ounce can chickpeas, rinsed and drained well
4 ounce roasted beet, cooled - roasted is better than boiled or steamed
2 garlic cloves
1 lemon, juiced
3 tablespoons tahini
2 teaspoons aleppo pepper
½ cup olive oil
kosher salt to taste



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