Dip into the music of Samuel Coleridge-Taylor through the flavors of this evocative appetizer. The contrast of these two featured movements are represented in a vibrant, colorful piri piri drizzle and roasted beetroot hummus. Both are sure to guide you to a newfound appreciation for this supremely talented composer.
Greek Yogurt with Piri Piri sauce:
Using a high powered blender if you have one, blend the red peppers, chile, garlic, oil, vinegar, salt, and smoked paprika until very smooth. Taste for seasoning and adjust if needed.
In a medium serving bowl use the back of a spoon to swirl the yogurt around the base and up the sides of the bowl creating a circular channel. Into that channel, pour your piri piri sauce in a circular motion. Add additional olive oil and flaky salt if desired.
Roasted Beet Hummus:
Begin by roasting your beet. Preheat oven to 375f. Drizzle the beet in olive oil and wrap it tightly with tin foil. Roast for approx 1 hour or until it is fork tender all the way through. Let the beet cool in the fridge while you prep your other ingredients.
If you want a very smooth hummus I recommend using a high powered blender, or a food processor if you are aiming for a coarser texture.
Once cool, peel and quarter your beet and add it to your blender. Blend until mostly broken down into fine bits. Add the chickpeas, half of the reserved chickpea liquid, garlic, tahini, a generous pinch of salt (approx. 1 tsp) and the juice of one lemon to the blender and continue to blend until smooth. While the blender is running, drizzle in the oil and blend until your desired consistency is reached. If your hummus isn’t looking as creamy as you’d like it to, add a combination of reserved chickpea liquid and olive oil until you are satisfied with the texture. Taste and adjust seasoning as necessary. Your hummus should be smooth, creamy and bright pink!
Serve in a bowl topped with black sesame for added contrast and flavor.