How to Make a Mediterranean Bento Box (Video)
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Switch out predictable hummus with this bright fuschia-hued dip made of earthy beets, creamy yogurt, and zesty lemon. If you want a thicker consistency, go ahead and throw in some chickpeas for added heft.
Ingredients
Dip
- 8 ounces cooked beets, peeled
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Garnish
- Tahini
- Pistachio, chopped
- Chives, chopped
Instructions
Combine all dip ingredients in a blender or food processor. Blend until smooth.
On a serving platter spread beet dip out with the back of a spoon. Garnish with a drizzle of tahini and a sprinkle of pistachios and chives. Serve with raw vegetables, pita chips, or bread.
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