Tahini Beet Dip with Za'atar

Serves 6 (more if served as a dip)
Cook Time: 1 hour

INGREDIENTS
3 medium sized beets
8 garlic cloves, crushed or minced
1 tablespoon of olive oil
1/4 cup extra-virgin olive oil
1/4 cup tahini
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon of za'atar
(Optional garnishes: crumbled feta or goat cheese)
Serve with crackers or raw veggies

STEPS

1. Preheat oven to 350oF. Peel skin off the beets with a knife and cut into quarters. Toss with 1 tablespoon of olive oil and minced garlic. Transfer to a baking dish and cover with aluminum foil. Let roast in the oven for 30-45 minutes or until beets are easily pierced with a fork. 
2. Let beets and garlic cool for 5 minutes. Then add to a food processor (I use a standard Cuisinart food processor) and mix until it turns into a paste. Then add the tahini, lemon juice and salt and mix again. Slowly add in the extra virgin olive oil while the processor is turned on. Continue processing for a few more minutes until the mixture is smooth (or to your preferred consistency)
3. To serve, sprinkle za'atar and either of the optional garnishes. Feel free to add a bit more extra virgin olive on top to make it look pretty. 
4. To store, place in a container and keep in refrigerator for up to 1 week.