Easter Dips and Crudité
Posted on April 10, 2012
Easter weekend in San Antonio is about kids sneaking up on you and smashing cascarones– eggs filled with confetti– on your head while you luxuriate in a plastic deck chair eating BBQ under a hundred year old pecan tree.
I got to eat Puerto Rican rice with pigeon peas and Sazon, BBQ pork ribs and capirotada (Mexican bread pudding with cheddar cheese), and my friend Michelle’s Puerto Rican salad dressing– which was FULL of garlic and so delicious. Everything was delicious. As promised on facebook, I bring you my contribution to the festivities, which was a little random, but colorful. Two dips: Beet and Tahini and a Dill dip.
The Beet and Tahini dip is actually good on sandwiches too, and both dips are good with blue corn chips. I imagine the Beet dip would be awesome on a falafel sandwich, considering it is an Arab dish and has all the makings of a sort of super-tahini. Don’t be alarmed by how it resembles tempera paint when you finish processing it. It is kind of like a hummus, but with beets instead of chick peas. I had a ton of veggies on hand from the farmers market, so I made a crudite platter, with blanched green beans and broccoli, carrots and celery.
Beet and Tahini Dip
adapted from The Arab Table by May Bsisu
1/2 cup plain full fat greek yogurt or really fresh buttermilk
1 pound small beets, greens trimmed, rinsed and scrubbed
1 tsp salt
1/4 tsp white vinegar
4 cloves garlic, mashed
2/3 cup fresh lemon juice
1/3 cup sesame tahini
Place a paper towel on the yogurt to absorb the water. Roast the beets on a cookie sheet at 400 degrees for about an hour (until fork tender). Allow them to cool. Remove the skins when cool enough to handle. Puree in a food processor with the other ingredients until very smooth and opaque. Adjust salt and tahini for taste, add yogurt for creaminess. The beets are very sweet, so you will need all that lemon juice.
adapted from some vegans in Portland, OR.
14 oz block of firm organic tofu
1 bunch fresh dill
1 large clove of garlic
3-4 tsps Bragg’s liquid aminos
2 tablespoons olive or canola oil
salt to taste
Pick the small tendrils of the dill off the larger stems. Discard stems. Combine all ingredients in food processor. Pulse for 15-20 seconds until very smooth. Adjust salt if needed.