Karen's Roasted Beet Dip with Za'atar Bread Flatbreads
Hearty roasted beet dip with za'atar flatbreads—perfect for mezze or snack, inspired by Restaurant Damas in Montreal. Easy to make ahead for entertaining.
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Cooking tools:
- Food processor
- Microplane
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 2 large red ruby beets ((will have 3 cups after roasting) )
- 1 3/4 teaspoons garlic (peeled, grated )
- 5 tablespoons tahini
- 3 teaspoons fresh lemon juice
- 1 1/4 teaspoon pure cane sugar
- 3/4 teaspoon aleppo pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt ((you can try using 1/4 t.))
- 3 tablespoons greek yogurt
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