to blend - za'atar-spiced beet dip with goat cheese and hazelnuts

Love making this dip from Ottolenghi's Yeruzalem cookbook!
 

It is so easy you have no idea!!
Just blend it all up!!

You can omit the goat or feta cheese, serve it with za'atar pita chips, come crudite, spread it on sourdough bread, use it in a quinoa wrap...
endless possibilities!!
 

Give it a try!!

little info
red beets support detoxification and help to purify your blood and liver!

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts_01

za'atar-spiced beet dip with goat cheese and hazelnuts
recipe from Ottolenghi
servings 3 cups
recipe type: to snack, to serve on the side, to dip, to blend

 

What you need:

6 medium beets (1 1/2 pounds), trimmed - i use pre-cooked red beets from the supermarket
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1     1/2 tablespoons pure maple syrup

1 tablespoon za’atar
Salt
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving

 

What to do:

If not using pre-cooked red beets  then...
Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.