Recipes: White Bean, Feta, and Za'atar Spread

[crafty_packrat]

From my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)

White Bean, Feta, and Za'atar Spread
1 cup dried butter or cannellini beans, soaked overnight in water to cover, drained, and peeled
1 large head of garlic, cut in head
Sea salt and freshly ground black pepper
6 T of oil olice
Grated zest of 1 lemon
Juice of ½ lemon
5 ounces crumbled feta
2 T of finely chopped fresh mint
½ t of cumin seeds, toasted and ground
1 t of za'atar

1. Preheat over to 400°F


2. Bring saucepan of water to boil and add the pealed beans. Reduced to a simmer and cook for 30 minute until the beans are soft and mushy, then season. Cool, drain, then process to a rough puree.


3. Meanwhile, place the garlic on a small baking sheet or dish, drizzle with a little olive ooil and roast unti soft, about 45 minutes. Cool, then squeeze the garlic out of its skin and add to the mashed beans. Stir half the olive oil into the bean mixture. Mix in the lemon zest and juice. Then add the feta, mint, and cumin, stirring until you have a rough chunky puree, and season.


4. Place in a serving dish, drizzle with the rest of the olive oil, and sprinkle with the za'atar. Serve with flat bread.

Za'atar spice blend 2 T dried oregano or thyme
2 T sesame seeds, lightly toasted
1 T crushed sumac
1 T dried majoram
1 t salt

Mix in a jar.


Notes: I didn't soak the beans overnight. Instead, I boiled them for 5 minutes in a lot of water, then let them rest for 30 minutes. Hand peeling them was a pain, and they got an odd flaky texture as they cooked -- which might just have been their age.
t= teaspoon
T= tablespoon