Grilled beet baba ghanoush / Sweet and earthy vegetable dip
(recipe adopted from bon appétit)
Roast beets (900g red beets) in the oven (200oC) for about 50-60 minutes (until flesh is fork-tender). Transfer to a plate and let cool slightly. Peel the skin. Pulse flesh in a food processor with 4 Tbsp. fresh lemon juice and 1 Tbsp. tahini and 2 Tbsp. olive oil. Add ½ garlic clove, finely grated, and season with salt and pepper. Drizzle with olive oil and sprinkle with za’atar.