Why does a dip warrant an entire post? Well, it does not, but this, my new favourite bowl-filler at parties is so completely mental that it deserves the attention it’s getting. My last post used up beet greens and stems, but this one uses the entire beet to make a pseudo Middle East dip that’s found its way into my mezze platter alongside swirls of EVOO-touched hummus, smoky baba ghanoush and beany falafel medallions. It’s really the simplest thing to make if you have za’atar and harissa in your pantry, and brings that much needed pop of colour to your dip platter. I make my harissa at home, and urge you to do the same. You can find the recipe for my harissa here.
Roasted Beets 3-4, roast on 180 degrees till it is completely soft and a knife can pass through easily
Cumin powder 1/2 tbsp
Coriander powder 1/2 tbsp
Za’atar powder 1/2 tbsp (both Nature Smith and Al Fez brands work)
Harissa paste 1/2 tbsp
Garlic 2 cloves
Olive Oil 2 tbsp
Blitz everything together in a food processor till chunky, then transfer into a bowl and sprinkle over some more Za’atar powder. Serve with crunchy lavash chips or pita.