Name: Beet and Eggplant Hummus
Prep time: 5 min
Cook time: 40 min
Yield: 5
Ingredients: 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

Recipe Rating

Preparation

5 minutes

Cook Time

40 minutes

Serves

Cooking Level

Easy

Ingredients

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

Directions

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.

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Beet and Eggplant Hummus