Hasselback Beets with Eggplant Hummus
These beets can be paired with any sort of dip or sauce in place of the eggplant hummus. Or skip the beets and dip any number of vegetables into the hummus on a hot summer night.
Ingredients
1 bunch beets
1/4 cup apple cider vinegar
1/2 cup water
1 eggplant
1 can chickpeas, drained
1 tsp smoked paprika
1/4 cup tahini
1 lemon, zest and juice
1/2 cup olive oil
Method
- Heat oven to 350F
- Toss the beets into a baking dish with the vinegar, water, and a big pinch of salt
- Cover tightly and roast until tender, about 30 minutes
- Remove from the oven and let cool to the touch then peel
- While the beets are roasting, prick the eggplant all over and roast whole in the oven until the eggplant collapses, about 30 minutes then allow to cool before scooping the flesh away from the skin of the eggplant
- In a food processor, blend the chickpeas, eggplant flesh, paprika, tahini, lemon zest, juice, and olive oil into a hummus
- To serve, slice the little cuts into the beets and then brush with olive oil, sprinkle with salt, and roast in the oven to warm and caramelize the outside
- Serve the beets over the hummus with an extra drizzle of olive oil (or a chili oil) and finish with some chopped herbs if you like
