Preparation
5 minutes
Cook Time
40 minutes
Serves
5
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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Aurora Bites Mini Sweet Peppers Craft House Collection Craft House Collection® Baby Eggplants Dairy Free Fresh Spring Sides Get Together Apps Gluten Free Healthy Healthy Snacking Juno® Bites Red Grape Tomatoes Keto Friendly Low Carb Lunch Mediterranean Recipes Mini Cucumbers Nut Free Paleo Peppers Plant-based Pool Side Snacks Side Dish Snacking Snacking On-The-Go Snacking Tomatoes Tomatoes Uno Bites Nano Cucumbers Vegan Vegetarian Whole 30