This endlessly versatile side dish pairs beautifully with any grilled meat or fish and can also be a wonderful plant-based main dish. You can serve it over rice or pasta to round it out, or pair it with whole grains or whole-wheat pasta to reinforce the nuttiness. You can also turn it into a terrific salad by serving it over baby spinach, escarole or arugula. Leftovers can be blended into a chunky dip that is great with pita wedges or crostini. Or make leftovers into a soup by reheating with an equal volume of vegetable or chicken broth.