I have been planning to make this gorgeous beet paste forever.

I have a brand new bag of za’atar and I was really excited to use it… except I left it on my desk at work for almost a week. And I would get home, and note that I still had my roasted beets in the fridge, and remember that once again, the za’atar was still on my desk. And frankly, this dish wasn’t happening without it.

This lovely beet purée is loosely inspired by a recipe from Jerusalem, a cookbook you have probably heard me talk about before. But I made a few changes – more acid, with the addition of some lemon. And more garlic (never a bad thing). And a couple of other things.

So far I’ve just eaten it on bread – it is so good, it doesn’t need much else. But I have other plans. I’m thinking a grain and kale salad with some of this on top. Perhaps tomorrow’s dinner when I’m on my own while Dave is at fantasy football draft night.

Basically, I will find any excuse to eat more of it. How’s that for a testimonial?

Here’s what you need:

About 8 oz. roasted beets
3 small cloves garlic, crushed
1 hot chile, seeded
Generous 1/2 cup Greek yogurt
2 tsp. honey
2 Tbsp. olive oil
2 tsp. za’atar
2 tsp. fresh lemon juice
1 tsp. kosher salt

For toppings:
additional yogurt
sunflower kernels
best quality olive oil (suggested: Oregon Olive Mill Arbequina)
additional za’atar

Add all ingredients to a food processor and pulse until it forms a spreadable paste comparable to coarse salt. Swirl with additional yogurt on a serving platter and drizzle with your best-quality olive oil.

Sprinkle additional za’atar, sunflower kernels and goat cheese on top.