5 minutes
Cook Time
40 minutes
Cooking Level


  • 2 2 ct Pure Flavor® Craft House Collection® Baby Eggplants
  • 1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, halved
  • 1 dry pint Pure Flavor® Uno Bites Nano Cucumbers
  • 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
  • 4 cloves of garlic
  • 1 beet
  • 1 lemon, zested & juiced
  • 2 cups chickpeas, drained & brine reserved
  • 1/3 cup tahini
  • 3 tbsp olive oil
  • 1 ½ tsp salt
  • 1 ¼ tsp smoky paprika
  • ¾ tsp cumin


Step 1

Preheat oven to 450°F and line a sheet pan with parchment paper.

Step 2

Wrap garlic in foil with olive oil and place on the sheet pan.

Step 3

Cut eggplant and beet in half and brush with olive oil, placing flesh side down on parchment paper. Roast all for 30 minutes then remove from oven & let cool.

Step 4

Remove eggplant skin and place the flesh in a food processor with chickpeas, beet, tahini, spices, lemon juice & zest, and slowly add chickpea brine until reaches desired thickness.

Step 5

Enjoy your delicious roasted beets and eggplant hummus with your favorite mini sweet peppers, cucumbers, and tomatoes.