This is a riff on baba ghanoush, the Middle Eastern dip made with eggplant. Turnips, cooked to a melting softness, give this dip an earthy, sweetly pungent flavor. This recipe is adaptable to other roots, celeriac, kohlrabi, beets, alone or in combination. I haven’t tried this with daikon, but cooking does mellow out radish, and it would make for a interesting global fusion dish.
1 lb or so turnips
1/2 c yogurt, Greek or regular
1/3 c tahini
2 T lemon juice
1 – 2 garlic cloves
salt and pepper, to taste
1 T (or more) agave, maple syrup or honey, optional
fresh chopped parsley or other fresh herb, for garnish, optional
1. Roast or steam turnips, skin on, until very tender. Remove from heat and allow to cool. Peel, then chunk and put into a food processor. Add the yogurt, tahini, lemon juice, garlic, salt, and pepper. Purée to a smooth consistency, or really, a consistency you like. Taste and add more of any of the ingredients you think necessary. If the dip is a bit too pungent for you, a tablespoon of sweetener can balance it out. If adding sweetener, add in small amounts.
2. Transfer to a serving dish and garnish with chopped parsley. Serve with pita bread, tortilla chips, crudités…