In my continued quest to eat more colorful foods, I whipped up this vibrant beet “hummus” using a recipe from my new favorite cookbook, Bäco. I love serving it garnished with chive blossoms and purple daikon radish slices to really amp up the fuschia factor. This recipe is great as a snack, as one dish in a series of many small plates, or as a dollop on a salad or grain bowl. Try mixing in a swirl of Greek yogurt for a delicious tie-dye effect!
adapted from Bäco: Vivid Recipes from the Heart of Los Angeles
- 2 medium beets, about 9 oz.
- 1 1/2 tsp olive oil
- 1 sprig fresh thyme, or 1/4 tsp dried
- 2-3 Tbsp tahini
- 2 Tbsp hulled white sesame seeds
- 1 small clove garlic
- 1 Tbsp freshly squeezed lemon juice
- 2-3 Tbsp water
- chive blossoms or minced chives to garnish (optional)
- Preheat oven to 400°. Place the beets on a sheet of aluminum foil. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Add the thyme sprig and seal the foil into a packet. Roast the beets in the oven until tender, about 45 to 60 minutes. When beets have cooled enough to handle, remove the skins.
- In a food processor, combine beets, tahini, sesame seeds, garlic, lemon juice, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until combined into a coarse purée, adding an additional tablespoon or two of water if needed. Garnish with chive blossoms or minced chives if desired, and serve as a dip for flatbread or raw vegetables (I used purple daikon slices—aren’t they pretty?).