This recipe is inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi. Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful at the kitchen counter.
Yields about 2 1/2 cups
Ingredients:
About ½ lb cooked, trimmed beets (4-5 small-medium)
½ cup walnuts (toasted at 350 degrees for about 8 minutes or until toasty smelling and a shade darker)
1 teaspoon chopped fresh or dried thyme
2 teaspoons chopped fresh or dried sage
Dried hot pepper, to taste (cayenne, chili flakes . . . start with a few pinches)
Salt, to taste
1 stalk green garlic or 2 cloves garlic, chopped
1 tablespoon maple syrup
2 tablespoons plain yogurt or sour cream
2 tablespoons olive oil
2 teaspoons lemon juice, more to taste
Garnish/topping:
1 scallion, thinly sliced
1/3 cup dill, chopped
1/2 cup cilantro leaves and stems, chopped
1/2 cup feta, crumbled
Salt, to taste
Olive oil and lemon juice for finishing
Bread or crackers or vegetables for dipping (or serve it as suggested in headnote)
1. Boil the beets until tender. Peel and roughly chop. Put (cooled) walnuts, garlic, sage, thyme and hot pepper in a food processor and pulse until very finely chopped. Add the beets, yogurt, syrup, salt and olive oil in a food processor and process until fairly smooth. Taste and adjust seasoning. Add lemon juice and/or salt if it needs brightening.
2. Put puree in a bowl and top with green onions, herbs and crumbled feta. Sprinkle with a little more salt and drizzle with olive oil and lemon juice. Serve at room temperature or slightly chilled.
