While hummus will always hold a very special place in my belly – sometimes it’s time for a change.  This technicolor dip is great for kids owing to its wild magenta hue and very mild flavor.  For a bolder taste, go ahead and include the optional ingredients (reduce the water accordingly), or keep it soft and sweet by sticking to the basics.  For a sunnier or creamy white colour – opt for yellow or albino beets respectively instead of the red.  Chioggia beets are also nice and will yield a light pink spread.  However you work it, it’s a nice addition to the bean dip palate.

Yield: 3+ cups

What you need:

• 2 cups pressure-cooked cannellini or navy beans, well-rinsed if using canned
• 1 cup diced, cooked, beet
• 3 small scallions, white parts only, sliced
• 3 tablespoons tahini
• 2 tablespoons olive of flax seed oil (flax is kind of “green” tasting, so unless you’re used to it, go olive)
• 1 tablespoon white wine vinegar
• 1 tablespoon mirin (Japanese sweet cooking wine)
• 1 tablespoon mellow white miso
• 1/4 teaspoon salt (or more to taste)
• 1/4 cup water
• 1 small clove garlic, minced (optional)
• 2 tablespoon freshly squeezed lemon or lime juice (optional)
• 1/8 teaspoon cayenne (optional)
• 1/8 teaspoon ground white pepper (optional)

What you do:

1. Place all the ingredients in a blender or food processor and whirl around for several minutes until completely smooth.  Stop the machine to cool and scrape down the sides of the work bowl or blender glass as needed.
2. Serve.