green herb and za’atar dip

GREEN HERB & ZA’ATAR DIP

Adapted from Saveur magazine

If you’re unfamiliar with za’atar, I highly recommend you get to know this Lebanese spice mix. Za’atar consists of sumac, which has a bright, citrus-y flavor, sesame seeds, and hyssop. Some brands use thyme instead of hyssop. If you can’t find za’atar at your local market, you can buy it here. I’ve used this brand for a long time and have always been happy with it.

Use it on vegetables, such as in my recipe for Whole Roasted Cauliflower with Two Sauces, or on chicken, fish, and other meats. You can also use it as a dip for pita, in the same way you’d use hummus and baba ganoush.

The vibrant emerald green of this za’atar dip turns anything you put it on into visually stunning. This dip/sauce has a lot in common with pesto, consisting of olive oil, garlic, and green leafy herbs. With that in mind, I’ve added pine nuts to the original recipe, which adds another layer of flavor and protein. The za’atar gives it a decidedly Middle Eastern flavor. Don’t be put off by the amount of garlic; it’s not too intense—even a three-year-old loved dipping his pita into this stuff. And do use good, extra virgin olive oil, as it’s a prominent flavor in the sauce. I love this Moroccan one for this dish and for other Middle Eastern dishes.

Green Herb and Za’atar Dip:

  • ½ cup fruity olive oil

  • 3 tbsp. za'atar (Lebanese spice mix), or more to taste

  • 6 cloves garlic, minced

  • 2 cups cilantro, thick stems removed

  • ½ cup pine nuts

  • Diamond Crystal kosher salt and freshly ground black pepper, to taste

Whoosh it all together in a food processor. You can adjust the consistency of the sauce by adding more olive oil if you like.

Did you make it? Was it fabulous?