LIMA BEAN SPREAD WITH FETA AND ZA'ATAR

Lima Bean Spread With Feta and Za'atar image

Provided by Olivia Snaije

Categories easy, dips and spreads, appetizer

Time 40m

Yield 6 to 8 appetizer or snack servings

Number Of Ingredients 11

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Ingredients

8 ounces dried lima beans, soaked overnight, skins removed
1 large head garlic
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Finely grated zest of 1 lemon
1/2 teaspoon cumin seeds, toasted and ground, or 1/2 teaspoon ground cumin
1/4 cup finely chopped mint leaves
5 ounces (about 1/2 cup) crumbled feta
Salt
1 teaspoon za'atar (see note)
Pita bread, for serving

Steps:

Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 4 grams