1-Preheat your oven: Start by preheating your oven to 390°F (200°C) to get that perfect roast. This process takes about an hour total, with 25 minutes for prep and 35 for cooking, making it ideal for busy schedules.

2-Prepare the beets: First, rinse and trim the beets, then cut them into 1-inch cubes. Arrange the cubes on a parchment-lined tray, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast them for 35 to 40 minutes until they’re tender and slightly caramelized, then let them cool for about 10 minutes. This step brings out the beets’ natural sweetness and depth.

3-Blend the ingredients: Next, in a food processor, blend the roasted beets with 1/2 cup of Greek yogurt or labneh, 1 medium clove of crushed garlic, the zest of 1 lemon, the juice of half a lemon (about 1 1/2 tablespoons), 1 teaspoon kosher salt, and 1/4 teaspoon ground pepper until smooth, which takes around 2 minutes. After blending, transfer the mixture to a bowl and gently mix in the remaining 3 tablespoons of olive oil, 1 teaspoon ground cumin, and 1 tablespoon za’atar using a rubber spatula.

4-Finishing touches: Once mixed, spread the dip in a shallow bowl and garnish with an extra dollop of yogurt or labneh, a drizzle of olive oil, 1 tablespoon chopped flat-leaf parsley, and additional za’atar.

5-Serve the dip: Serve the dip chilled or at room temperature with items like crackers or veggies. This method ensures a creamy result that’s full of flavor, perfect for your next meal.