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Beet and Sesame Dip

• 1 ¼ # cooked/roasted beets
• 1 C. Greek yogurt
• 4 garlic cloves, minced
• ¼ C. tahini
• Juice of 1 lemon
• Cayenne pepper, to taste
• ¼ C. olive oil
• 1.5 T. za’atar
• 1 tsp. sumac
• 1 T. honey, optional (taste for sweetness of beets before adding)
• ¼ C. feta
• 2 green onions, thinly sliced for garnish

1. In a food processor, combine the beets, garlic, yogurt, tahini, lemon juice and cayenne pepper. Process until smooth.

2. Scrape down the sides of the bowl, and then add the olive oil, za’atar, and sumac. Blend again. Taste for sweetness, if the dip is not sweet enough, add the honey. If it tastes great, omit the honey.

3. Transfer the dip to a serving dish and garnish the outside with the feta and garnish the center with the green onion slices.