Peel and cut your beet into large 1-inch pieces and then toss with a tbs of EVOO and salt. Wrap in tin foil. Roast for 1 hour or until tender.
Let the beets rest for 10 mins then in a blender combine half the hummus, 2 tbs EVOO, and then beat and blend until smooth. Place both hummuses into baggies and put in fridge until chilled.
Slice off the top of the peppers and cut in half. Clean out any seeds.
Slice green onions for garnish.
Pipe half of the peppers with roasted beet hummus and the other half with the regular hummus. Garnish with the green onions on top. Display on your favorite tray or cutting board.
