Some of the best food is food you eat together without any fuss. A good dip plate is that kind of food. This one centers our Beetroot Hummus — earthy, creamy, and that color that stops people mid-conversation — and builds around it with things that are easy to find at any Costa Rican market. Perfect before a meal, as a light lunch, or as an excuse to open a cold drink and sit with someone you like.
Ingredients
Instructions
- 1
Spoon the Beetroot Hummus onto the center of a wide, flat plate or shallow bowl. Use the back of the spoon to spread it in a wide circle, pulling it toward the edges and leaving a slight well in the middle. Drizzle olive oil generously over the top — more than you think you need — and scatter the sesame seeds or za'atar and a pinch of flaky salt.
- 2
Arrange the vegetables around the hummus: cucumber rounds, carrot sticks, halved radishes. Tuck in a small pile of watercress or spinach. Add whatever optional items you are using. The goal is abundance without being fussy — let things overlap and tumble.
- 3
Warm the tortillas in a dry pan for 30 seconds per side, then stack them in a cloth to keep them soft.
- 4
Bring the plate out with the lemon wedges and let people dig in.