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

Ingredients

• 1 bunch beets

• 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

Directions

• Step 1

  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.

• Step 2

  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.