Creamy Roasted Beet Dip (made with cashews!)

Steps

1. Soak the cashews in boiling water for at least 10 minutes, or up to overnight.
2. Preheat the oven to 450°F. Wrap the beet in a foil pouch and bake on a baking sheet for 40-50 minutes until soft and a knife slides right into the center. When finished baking, open the pouch and let it cool until cool enough to the touch (or rinse with cool water). Slip the beet out of the peel and slice it into a few chunks.
3. Meanwhile, prepare the tahini yogurt swirl. Whisk together all of the ingredients in a small bowl, adding 1/2 teaspoon of water to loosen it up if it's too thick. Chill, covered, until ready to serve
4. Meanwhile, prepare the almond za'atar. In a small bowl, combine the dry roasted almonds, toasted sesame seeds, sumac, dried thyme, salt, and olive oil. Toss to combine. Set aside or store until ready to serve.
5. Drain and rise the cashews well. Add soaked cashews to a high-powered blender or food processor Blend with with the sliced beet, lemon juice, tahini, olive oil, water, garlic, salt, and cayenne. Purée until completely smooth. If too thick, add another tablespoon of water or olive oil until desired creamy consistency.
6. Swirl the beet dip into a serving bowl (or chill until ready to serve)
7. Take a large spoonful of tahini yogurt sauce and swirl it on top with a spoon. Sprinkle with almond za'atar and, if desired, fresh thyme for garnish.
8. Serve with cucumber spears or crackers for dipping (or your favorite veggies and pita!)