On a Sunday morning around 7:30 am, my husband and I find ourselves in our back garden clutching cups of tea watching bleary-eyed as our children excitedly run around with baskets trying to find pink and purple eggs. It was only a couple hours earlier in the predawn that we were hiding those 12 eggs but no one ever finds them all. After we blame the raccoons or foxes, we all give up the hunt, sit down to peel the shells off a few of the hard-boiled eggs and eat them. It is Easter Sunday of course, and making memories with food and family feels wonderful. The process of dying the eggs in eager anticipation of the hunt, Chris and I stumbling around in the dark trying to hide them, the damp grass, the wet slippers, drinking the warm mug of tea in the early morning on the back deck, and the shrieks of delight when one of the kids finds an egg. The recipe this week isn’t an egg dish, it isn’t a traditional Easter recipe either. To me it is an Easter color. It is an unusual color for a dip/spread and it has a creamy texture, a hint of earthiness, along with a hint of sweet and tang. Perfect as a dip for carrots, cucumbers, bell peppers, crackers, or in place of mayo or butter on a sandwich. So easy to make, can be made ahead of time and kept in the fridge. Perfect for a potluck or picnic.

adapted from David Lebovitz

• 3/4 lb. of cooked beets

• 12 oz. cooked or canned chickpeas

• 2 lemons juiced (seeds removed) about1/4 cup

• 2 cloves garlic minced

• 1/3 cup tahini

• 2 teaspoons of salt

• 1 1/2 teaspoons of pomegranate molasses

Cut beets to bite-sized pieces. Add to a food processor along with the other ingredients and process until smooth. Make sure you taste it and add more seasoning or lemon juice as needed. Serve with toasted pita or vegetables. This hummus is great on a sandwich or in a salad.