Middle Eastern Bean Dip
- serves 10
3 cup frozen lima or broad beans, blanched (reserve 1/4 cup of the blanching liquid) (750 ml)
1 clove garlic, minced
Juice of 1 lemon
⅓ cup extra virgin olive oil (75 ml)
1 tsp zataar spice mixture (5 ml)
¼ tsp salt (2 ml)
Freshly cracked black pepper
1. Preheat oven to 350 degrees.
2. Cut pitas into wedges and place on a baking sheet. Warm in the oven for about 5 minutes.
3. In a food processor, combine the beans, reserved liquid, garlic and lemon juice. Pulse until the mixture is smooth, scraping down the sides if needed. Add the olive oil and pulse until smooth. Add za’ taar, salt and pepper and pulse once more. Transfer to a serving bowl and serve with warm pita wedges.