All in Dip

White Bean Hummus

A disclaimer: hummus is derived from the Arabic word for "mashed chickpeas," so "White Bean Hummus" is a bit of a misnomer. But definitions—like my recipes—are always changing, and I think we've revised hummus to mean: "any bean spread with tahini." So even though you'll find no chickpeas in my recipe, it still tastes, smells, and looks like hummus, so I'm going to name it accordingly.  Traditionalists will scoff, but this creamy hummus tastes too amazing on a falafel sandwich for me to care. 

In addition to its lack of chickpeas, this particular hummus' uniqueness is amplified by the inclusion of preserved lemon.  Read more.

Beet Tzatziki

Tzatziki is traditionally made with Greek yogurt, lemon juice, garlic, herbs, and shredded cucumber.  I love tzatziki, but I question whether cucumber is the best vegetable for this dish; it can be a bit bland, and it weeps when salted.

Why not the beet instead?  Its earthiness provides a perfect compliment for the Greek yogurt, while its redness brings an invigorating personality to the color palette of a falafel sandwich.  Peeling and grating beets can be quite a messy business, but c'est la vie.  Put on that old shirt you've been meaning to throw away and just go for it, I say.  Read more.