Lima Bean Spread With Feta And Zaatar Recipes

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

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

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