Grilled Veggie Platter with Golden Beet Hummus

Green your grills this summer with veggies from your Rise Garden. We've grilled delicious fresh veggies and are serving them dipped in a delicious golden beet hummus. Perfect for weeknight dinners, dinner parties and cook outs. 

Grilled Veggie Platter

 

 

Ingredients

• 2 Patio Eggplants, sliced diagonally 1/4in thick
• 6-8 orange or red snackable peppers, halved
• 1 cup cherry tomatoes
• 3 jalapenos, halved and seeded (or not if you want it extra spicy!)
• 1 red onion, sliced into 1/4 in thick rounds
• 1 large zucchini, sliced diagonally 1/4in thick
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper 

 

Directions

1. Step One: Heat grill on medium-high heat.
2. Step Two: Toss prepped veggies in a bowl with olive oil, lemon juice, salt and pepper. Be careful with the onion rounds–either toss lightly or do them separately so they don’t fall apart.
3. Step Three: When ready, oil the grates of your grill and place the veggies on the grill turning occasionally until charred, about 3-4 minutes for each side. Remove from grill and add to platter along with hummus. Serve and enjoy!

 

Golden Beet Hummus

Ingredients

• 2 small golden beets (or 1 medium)
• 3 cloves garlic, unpeeled
• 2 cups chickpeas, cooked, drained and rinsed
• 3 tbsp tahini
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp cumin
• 1 tsp salt
• 2 tbsp ice water
• Optional toppings: seeds, flowers, herbs, drizzle of olive oil

Directions

1. Step One: Pre-heat oven to 400 degrees F. Place beets and garlic cloves in foil, drizzle with olive oil, and wrap foil. Place on baking sheet and roast until tender, about 45 minutes. Remove and let cool. 
2. Step Two: Peel the beets, chop them and place in blender along with roasted garlic squeezed from their skin, chickpeas, tahini, olive oil, lemon juice and 1 tsp salt. 
3. Step Three: Blend ingredients while slowly pouring ice water, until smooth. Add cumin and blend for 30 seconds or just until blended. 
4. Step Four: Place in a bowl and let dip chill covered for at least 30 minutes or overnight if making ahead. Remove from fridge when ready to serve and drizzle with olive oil, seeds, flowers or herbs. Serve and enjoy!