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:
-½ cup jarred roasted red peppers, drained
-1 red Fresno chile, stemmed, seeded
-1 small garlic clove
-3 Tbsp. extra-virgin olive oil
-2 Tbsp. red wine vinegar
-1½ tsp. kosher salt
-1 tsp. smoked paprika
-1 cup whole milk greek yogurt
Roasted Beet Hummus:
-1 small beet
-1 can of chickpeas (drained but reserve the liquid)
-1 lemon
-2 garlic cloves
-¼ cup tahini
-¼ cup olive oil
-Salt
-Black sesame seeds (optional)
Flatbreads or Crudités for dipping!
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.
From the beginning, La Caprice de Nannette, contrasts a bombastic, brassy energy with subtle strains of carousel-ride charm. At sight, the Piri Piri Yogurt contrasts the cool white yogurt and bright orange drizzle. When you dip in the taste buds will confirm what the eye and ear know: The slight acidity and touch of spice in the Piri Piri give a punch to the creaminess of the yogurt. As with the punchy rhythmic gestures in the music, the loudest taste in this dish is the zingy Piri Piri. But below that is the soothing quality of the yogurt which goes along with the warmer parts of the piece. Music and Dip maintain balance and excitement throughout.
Demande et Reponse is a more intimate, thoughtful movement, and so the taste of the pairing becomes much deeper with the lush Roasted Beet Hummus. The constant gently rocking rhythm will comfort you like a cradle, and the nutty vegetable quality of the hummus will ground you with its sense of earthiness and autumn. The sweet violin melody that floats on top matches the sweetness of the dip. But there is also passion unleashed here, matched by the vibrant pink color. It makes you wonder if our “demande” got a satisfactory “reponse”?
