Saturday we had lunch with some friends, over in the cooler part of the bay area. It was nice to escape the heat–and even better to visit with our friends. I brought a couple of dips as appetizers and gambled on a new one that had caught my eye, Pureed Beets with Yogurt and Za’atar from Jerusalem: A Cookbook. It was really good! I served it with crackers and cut up pitas. It goes together very quickly–once you’ve roasted the beets.
I didn’t take a picture of it the first time I made this but I made it again yesterday. The recipe in Jerusalem calls for date syrup, which I didn’t have. They say you can substitute maple syrup but before I read that I substituted pomegranate molasses. You just need a touch of sweetener. I used maple syrup the second time I made it.
The first time I used walnuts rather than hazelnuts because that’s what I had on hand. The second time I used pecans. I skipped the goat cheese, because I’m not a fan.0