Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.
This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in Boston and marries a few traditions in and around the Eastern Mediterranean. Hummus, of course, isn’t Greek per se (we puree other pulses such as yellow split peas and white beans to make velvety pastes), although it is widely served in Greece and in Greek restaurants abroad. With a little poetic license (as well as feta and yogurt) I’ve Hellenized it. I am hoping your hummus will be forever changed as a result!
Serve the beetroot hummus in a bowl or bowls, garnished with some of the poppy seeds and/or pine nuts and chopped chives. Serve with pita chips or toasted or fresh pita bread wedges.