Grilled Veggie Platter & Golden Beet Hummus Recipe

Article summary

The Ultimate Grilled Veggie Platter

Bringing together the vibrant flavors of freshly grilled vegetables with the creamy, earthy tones of golden beet hummus, this dish stands out as a healthful and visually appealing option for any gathering. Not only does it promise a fulfilling taste experience, but it also offers a bounty of nutrients thanks to the carefully selected ingredients. From the charred sweetness of bell peppers to the robustness of golden beets, each component has been thoughtfully chosen to complement the overall palette and nutritional profile. Moreover, this recipe offers a fantastic opportunity to explore the joys of home gardening by incorporating home-grown produce, elevating the freshness and personal connection to the food on your plate.

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

Prep Time 15mins
Cook Time 8mins
Total Time 25mins
Serves 4-6p

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

Step One: Heat grill on medium-high heat.
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.
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

Prep Time 10mins
Cook Time 45mins
Total Time 55mins (+cooling time)
Serves 4-6p

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

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.
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.
Step Three: Blend ingredients while slowly pouring ice water, until smooth. Add cumin and blend for 30 seconds or just until blended.
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!