Brilliant beets make for a colourful dip, with a satisfying complexity of flavours from the za'atar, yogurt, chilis, and lemon. Topped with goat cheese, hazelnuts, and green onions, and for sure I'm convinced I'll be making this again! We ate it as a dip, but it would also be great as a spread in a sandwich or wrap to add a pop of colour and flavour. This recipe is adapted from Yottam Ottolenghi via Food and Wine.
Wash the beets without piercing the skin, and place them in the basket of a stovetop steamer. Set the heat to high, and steam, covered, for about 45-60 minutes, until tender. I would usually roast my beets in the oven (I love the flavour it produces), but it was just too hot!
Once the beets are cooked, run under could water and peel off the skins. Cut into large wedges and add to the bowl of a food processor.
Add remaining ingredients (other than garnish) in the food processor and pulse until smooth. Taste and adjust seasoning as needed.
Place into a shallow serving bowl and scatter garnish overtop. Serve with pita, cucumber, beans, carrots, or whatever suits your fancy.