- 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
Preheat oven to 450°F and line a sheet pan with parchment paper.
Wrap garlic in foil with olive oil and place on the sheet pan.
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.
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.
Enjoy your delicious roasted beets and eggplant hummus with your favorite mini sweet peppers, cucumbers, and tomatoes.
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