Eggplant “toasts” with beet hummus

When & How

A good pick-me-up snack, a healthy dish for “aperitivo”, or light but nutrient-dense dinner.


 (3-4 servings)

1 beet, medium-small (oven-baked or steamed)

1 jar/can chickpeas (250g chickpeas) 

½ squeezed lemon

1 garlic clove

2 tbsp tahini

3-4 tbsp olive oil 

1 eggplant

Fresh mint leaves

Salt & pepper (optional)


  1. Preheat oven to 350 degrees F. Cut the eggplant into rounds. Spread out the eggplant slices in a single layer on a baking sheet and lightly brush olive oil on both sides. Roast for 20-25 minutes. 
  2. Place all the other ingredients (except for the mint leaves) in a blender and blend until smooth. You can add water to adjust consistency.
  3. Pour a spoon of hummus onto the eggplant “toasts” and top with mint leaves.



Beets are excellent for liver health (and general health) as they help with blood circulation and lower blood pressure.  




Chickpeas are a complete food as they are a good source of veg proteins and carbohydrates. They have a low glycemic index which makes them ideal for keeping the blood sugar down while maximizing energy levels. This type of legume is rich in fiber e minerals, including calcium, iron, and phosphorous.


Rich in calcium and phytoestrogens, which help with hormonal balance, prevent hair loss and sustain bone health.


The skin has an “irritating” action on the intestines, making it ideal for healthy bowel movement and regularity. Eggplant contains iodine and iron which stimulate metabolism and the nervous system. This makes it a good pre-workout veggie and the perfect pick-me-up before an intense afternoon at the office or school.

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