Quick & Healthy Summer Snack Board

Time to read: 2 mins | Time to make: roasting veg 1h + humus prep 10 min | Yields: 25 servings **

ROASTING AND PREPPING VEGETABLES:

Preheat the oven to 400ºF (200ºC)
BEET: Wash one beet and remove any leaves and stems from the top of the beet. Wrap the beet in tin foil, place it on a small sheet pan, and roast for 60 minutes or until fork-tender.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
EGGPLANT: Using a knife or fork, prick the eggplant in several places to keep it from bursting—roast for 30 to 45 minutes, or until you can easily pierce it with a knife. Let the eggplant cool until safe to handle. Cover the eggplant with a lid or wrap it in the foil to make peeling easier.
Once the eggplant has cooled down, remove the flesh and discard the skins. Chop it nicely on the cutting board. Squeeze any extra liquid.
GARLIC: Cut the top of the garlic head, splash with olive oil, and roast for 10 minutes. Once roasted, peel and save 3 cloves for each dip.

Note: If making both dips, you can roast all veggies simultaneously. However, be sure to take out garlic and eggplant earlier.

HUMMUS:

Drain chickpeas and reserve a little bit of the liquid.
Place the chickpeas in a food processor and process until they turn into a paste. Add roasted beet or eggplant and process until only small bits remain. Then, with the food processor still running, add tahini, olive oil, lemon juice, garlic, salt, and spices. (If you don’t have a food processor, substitute with other chopping tools or blenders)
Finally, slowly drizzle in the reserved liquid and allow it to mix for 5 minutes until the creamy perfection unfolds before you. Keep in mind that the hummus will thicken as it cools down in the fridge. I did not add any liquid for the eggplant but did add a splash for the beet hummus.

Note: Both hummus types use the same base. You can find a recipe for my basic hummus and how to cook chickpeas from scratch at the link here.

STORAGE & SERVING:

Allow hummus to chill in the fridge for at least 30 minutes before serving.
Hummus stays good in the fridge for up to 7 days, although I am sure it will be long gone before.
When serving, take the hummus out of the fridge for 30minutes, sprinkle with more olive oil, crunch chickpeas, and your favorite spices.

Pulse your seeds in a food processor, but be careful not to convert them into flour, as we want just to break them down a little bit. Add remaining dry ingredients to the seeds mix. Mix to combine all dry ingredients and add oil and water.
Mix to incorporate until you get a smooth dough. Transfer to a lightly floured or parchment paper-lined work surface. Using a rolling pin, flatten the dough to 1/8 in thickness.
Cut the dough in your desired shape. I used glass with a 1-inch (2 cm) diameter cutter.
Arrange crackers on a parchment paper-lined baking sheet and bake in the oven preheated to 390°F (200°C) for about 20 minutes.

* 10 min is the time required when using precooked chickpeas. Cooking raw chickpeas takes ~20 minutes after soaking them overnight.

** One serving is 2 tablespoons or ~30g (I usually have a few servings wink wink).

Energy: 43kcal | Carbs: 6g | Protein: 2g | Fat: 2g

Energy: 18kcal | Carbs: 2g | Protein: 1g | Fat: 1g

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