Minty Pistachio Zaatar Dip

The salted pistachios and olives both bring seasoning, so taste before adding any more. Finish with the pomegranate seeds for little bursts of brightness.

The Stuff:

• ¼ Cup chopped fresh mint leaves
• ¼ Cup roasted salted, shelled pistachios
• 2 Tablespoons chopped pitted Kalamata olives
• Pinch of red pepper flakes optional
• 3 Tablespoons Never Not Eating Za'atar
• 1/4 Cup extra-virgin olive oil
• Garnish: pomegranate seeds
• Pita bread for serving

The Method:

1. In a food processor, puree all ingredients until smooth.
2. Serve with pita and sprinkle with pomegranate seeds.