Creamy Za'atar Beet Dip
Taste buds are funny, aren't they? When I grew up, I wasn't the pickiest of eaters but I did have a few things I wouldn't touch; mushrooms, broccoli, onions, olives, and tomatoes were a few things I wouldn't go near. Thankfully, I started to develop a liking for these foods. Well, besides olives, of course! If you know me, you know.
Beets were another food I could just not get behind. But just as my palette has grown to like the simplest of foods that I can't imagine living without, it has also grown an intense affinity for beets. Beets no longer taste dirty, but uniquely earthy. The texture is no longer off-putting but rather a perfect vehicle for more acidic and creamy flavors. Thanks to my maturing taste buds, beets have become one of my favorite foodie staples.
The inspiration for this dish came from a few things that are worth noting. The first being my new obsession with za'atar. A classic Middle Eastern spice, za'atar is a blend of sumac (a tangy, lemony Middle Eastern spice), sesame seeds, thyme, cumin and marjoram, is the ultimate savory spice blend that's good on practically everything.
It was serendipitous, to say the least, that I thought to pair za'atar with another all-star ingredient like beets. This creamy beet dip with za'atar, tangy Greek yogurt, a hint of chili, crunchy hazelnuts and goat cheese for extra decadence will awaken your taste buds and make you feel instantly fancy.
And like most anything that comes from my kitchen, it's a cinch to make using my most favorite kitchen appliance, the handy dandy food processor where the only requirement is to push a button.
Even if you don't consider yourself a beet person or even an adventurous eater, I dare you to give it a try. Whether you make it the star of your next snack meal or use it to kick-off a dinner party in style, I'm willing to bet that they'll become new best buds with your taste buds.
Creamy Za'atar Beet Dip
Adapted from Food and Wine's Za'atar Beet Dip
Ingredients
8 medium beets, trimmed
3 garlic cloves, peeled
1 teaspoon red chili flakes
1 tablespoon honey
1 tablespoon plus 1/2 teaspoon za'atar - can be found in most spice aisles
1/2 cup plain Greek yogurt
3 tablespoons extra virgin olive oil
Salt to taste
1/4 cup hazelnuts, roughly chopped
2 tablespoons (ish) goat cheese, crumbled
2 scallions, thinly sliced
Directions
Preheat the oven to 350 degrees. Place beets in a shallow dish and add 1/4 cup of water. Cover with foil and bake for one hour. Let cool for 10-15 minutes until they're easy to handle.
Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chili flakes and yogurt and pulse until blended. Add the olive oil, honey and 1 tablespoon of za’atar and puree until smooth. Season with salt. Scrape into a large Tupperware container or bowl with a lid and refrigerate for at least 2 hours.
When ready to serve, "swoosh" (yes, that's a technical term) onto a large plate for a super hip presentation, or pour into a large shallow bowl. Scatter with hazelnuts, crumbled goat cheese, scallions and remaining za'atar. Serve with pita chips and fresh veggies.
