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