Roasted Beet Hummus Over Penne

Directions

1. Cook pasta according to package directions. Place in large bowl; set aside.
2. Spray medium skillet with light coating of nonstick cooking spray. Heat over medium until hot. Add chopped beets. Cook 5 minutes or until beets are tender, stirring occasionally. Add garlic; cook 5 minutes, stirring frequently.
3. Meanwhile, add wine and almonds to bowl of food processor. Pulse; push ingredients down with spatula. Continue pulsing about 1 minute, or until almonds and wine turn into a paste.
4. Add hot beets and garlic to food processor. Pulse about 30 seconds to combine with almond mixture.
5. When beets have cooled slightly, add oil and chickpeas to beet mixture; pulse about 1 minute or until smooth, stopping to push down ingredients with spatula as needed. Add basil and salt. Pulse until combined. Add water a tablespoon at a time if thinner consistency is desired.
6. Serve hummus over plated pasta; top with figs, and basil leaves, if desired.