Ingredients:

• 2 Idaho® baking potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon za'atar seasoning
• Salt and pepper to taste
• 1/2 cup hummus
• 1 cup baby spinach leaves, washed
• 2 carrots, peeled and julienned
• 1/2 seedless (English) cucumber, sliced
• 1/4 cup crumbled feta cheese
• Rounds of pita bread
• Cilantro tahini sauce (recipe follows)

Cilantro Tahini Sauce:

• 1/4 cup sesame paste
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 clove garlic, grated or very finely minced
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Directions:

1. Pre-heat the oven to 400°.

2. Wash the potatoes but leave the skin on if you like. Cut each potato in half and then cut each half into quarters. Toss with the olive oil and za'atar. Place on a baking pan lined with parchment paper and bake for 30 - 40 minutes or until the potatoes are golden brown. Season with salt and pepper and sprinkle on the feta cheese.

3. To make the tahini sauce, whisk together the sesame paste, water, lemon juice, garlic and cilantro. Season with salt and pepper to taste.

4. Assemble the platter with the roasted potatoes, hummus, spinach leaves, carrots, cucumbers, tahini sauce, pita bread and a dish of additional za'atar for people to help themselves to more seasoning.