We ended up with a lot of rather large beets, as well as a ton of eggplant, in the CSA box so I figured it would be a good time to make some baba ganoush (eggplant hummus) and beet hummus because I don't cook either veggie enough, and hummus is easy and tasty, and I have a lot of garlic and tahini.
The other nice thing about hummus is it's effing easy. The basic template is cook your base until it's nice and soft, toss it in the blender with garlic, oil, and tahini, and blend it until smooth. Easy money. The only thing that takes time is the actual cooking, which varies depending on what you choose your base to be (for example, the beets took WAY longer to cook than canned garbanzo beans or eggplant).
To cook your beets, cut them up into relatively small squares and toss them into a pot of water, on medium. Let them sit in their bath until they taste done (not crunchy, very sweet, not necessarily soft).
To cook your eggplant, cut them in half, then cover both sides with oil and a very simple seasoning mix (salt, pepper, etc). Place them flesh side down on a pan and put them in your oven, set to broil, until the skin is dark and the flesh is very soft.
The completed beet hummus. Looks like cake icing!
You can eat them straight out of the blender, but they always taste better after sitting in the fridge overnight, when the flavors have a chance to mingle. A great-tasting way to use up hard-to-cook veggies!
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