Add the beets, beans, tahini, lemon juice, garlic, 1 teaspoon za’atar, salt, black pepper, and 2 tablespoons feta to a food processor and process until smooth, scraping down the sides of the bowl as necessary.
Transfer the dip to a serving bowl and top with the extra-virgin olive oil, pine nuts, mint leaves, remaining 1 tablespoon crumbled feta, and remaining 1/2 teaspoon za’atar.
Serve with chopped vegetables or tortilla chips for dipping.
How to Store This in the Fridge: Keep this dip in an airtight glass container in the fridge for up to 5 days.
Freezer-Friendly: Put the dip into a freezer-safe container. Lay a piece of plastic wrap directly on top of the dip, and then put the lid on it before freezing. When you want to eat it, thaw it at room temperature, but don’t heat it. It will keep in the freezer like this for up to 3 months.