Roasted Beet Hummus

Here is another easy take on hummus. Roasting beets is really easy, just be careful that you don't destroy your clothing with the red pigments in the vegetable. All you need is some fresh raw beets, and the usual ingredients for hummus.

Ingredients:

• 2 large beets
• tahini
• garlic
• salt
• pepper
• lemon juice

Directions:

• Roast beets by washing and placing in tin foil
• Bake beets in their own juices until soft
• Cut beets into square chunks
• Add beets (including skin) into food processor
• Add tahini
• Blend until smooth
• Add lemon juice and seasons
• Blend until thoroughly combined

Enjoy!

Babaganoush

Babaganoush is another good summer favorite. It's basically a roasted eggplant hummus, and so it's perfect served cold for a hot summer day. I use japanese eggplant because they are mild and have less seeds but you can use any sort of italian eggplant. Remove the skin if desired, I prefer to keep it in for the fiber.

Ingredients:

• 2 japanese eggplant
• fresh basil
• tahini paste
• lemon juice
  
• roasted garlic or dried garlic granules
• salt
• pepper
• paprika
• dried onion flakes

Directions:

• Cut eggplant in half
• Spray with cooking spray or oil
• Roast eggplant in oven until tender
• Cut eggplant into pieces
• Use food processor to blend eggplant, basil, tahini and lemon juice
• Mix in spices
• Refridgerate

Use with veggie crudites such as carrots, celery and cucumbers.
Serve with warm pita bread or as a sandwich spread.

Enjoy!