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.