(Prop styling by Zoë Hoare: French 19th century damask napkin, 1940s French enamel pans, enamel spoon and French bowl courtesy Hoare & Hoare Antiques pop-up, 2487 Main Street., Bridgehampton — through May 2025)
Most football fans might scratch their helmets over the appearance of bright pink food on their Super Bowl party spread table. Chili, wings, chips, pretzels, beer and loads of dips are typically the order of the day. But there might be a few guests who aren’t necessarily the biggest of pigskin fans (and, gasp, don’t even know what teams are playing). Those folks? They’re showing up for the food and the good company.
The great thing about the dip action on the table: It can be as versatile as the crowd gathered ’round the television. This recipe for Bridgehampton’s L&W Market‘s beet hummus might turn the tables and turn some heads with its electric fuchsia hue.
“We sell containers and containers of it,” says chef Jason Weiner, also at the helm of Almond restaurant just next door, of his sweet, earthy, healthy twist on classic hummus. “It’s become one of our standards, not only at the restaurant but on our mezze platters in the warmer months.”
Mastering the art of a well-rounded party spread doesn’t have to be complicated, according to Weiner, who, along with co-owner Eric Lemonides, opened L&W in June of 2018. “Eric and I grew up in Brooklyn, and we missed having a bodega around the corner,” says Weiner. “So we built one!”
That they did. The neighborhood farm-to-pantry fixture is as well known for its grab-and-go salads and sandwiches as for its bustling catering gigs. At a recent Turner Classic Movie film restoration event at Sag Harbor Cinema, guests lingered around what Weiner calls a ‘grazing table,’ complete with L&W favorites, including the beet hummus.
“To me, that word grazing conjures an image of an animal in a field, just chilling and casually eating something they find awesome,” explains the renowned chef, “and that’s the vibe we’re going for!”
Looking for tips for a successful spread at your upcoming Super Bowl gathering? “Try to focus on things that work best at room temp,” suggests Weiner. “Charcuterie, mezze, olives, cheeses and dips. No one has the time or energy to keep things hot or cold.”
A pop of color won’t hurt either, which this dip will bring, and, according to the crew at L&W market, texture and vibrancy go a long toward making your table spread interesting. Heck, it may even become the team favorite!
Just remember to keep the fuss level down. “When we set up our tables, if things look too neat, I’ll knock something over,” laughs Weiner. “We try to make things look like they either grew out of the table or fell from the sky.”
L&W Market beet hummus
Ingredients
- 1 lb whole red beets, rinsed and scrubbed
- 1 sprig thyme or rosemary
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp water
- salt to taste
- 1 cup store-bought or homemade hummus
Directions
- Preheat oven to 400°F.
- Place beets in one layer in a casserole dish. Ideally that will fit snuggly.
- Add herb sprigs, oil, vinegar, water, and a nice sprinkle of salt.
- Wrap casserole tightly first with plastic wrap and then with aluminum foil (don’t worry, the plastic wont melt, says Weiner), and roast in the over for about an hour, or until the skin easily rubs off.
- Allow the beets to cool a bit and remove all skin using a kitchen towel. Meanwhile, strain the cooking liquid left in the casserole dish and reserve.
- Rough chop the beets and puree in a food processor. And just enough of the reserved cooking liquid to get it going. Add salt to taste.
- Put the hummus and a half cup of the beet puree in a mixing bowl. Fold together. You can either thoroughly mix the puree and hummus together to achieve a gorgeous pink color or you can mix them together just a little to create a marbleized effect. (NOTE: You will end up with more beet puree than you need. It will last in the fridge for a week or so or you can freeze it.)
- Transfer your beet hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, chopped herbs or sliced radish.
- Serve with crudité, chips or pita.
