Bean Dip with Zahtar

[Guest guest]

Bean Dip with Zahtar

 

2 cups frozen lima beans

1/4 cup extra-virgin olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

2 tbsps. lemon juice

1/2 tsp. salt

1/4 cup minced fresh parsley

zahtar

 

In small saucepan, cover and cook lima beans with 2 tbsps. boiling water until

tender, about 5 minutes. Transfer to food processor to let cool.

Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic and

jalapeño pepper until onion is softened, about 6 minutes.

Add onion mixture to food processor along with lemon juice, salt and 1/4 cup

water; purée until smooth. Pulse in parsley. Transfer to shallow bowl. Sprinkle

with zahtar.

Substitution: Replace cooked lima beans with 1 can 19 ozs. white beans or

chickpeas, drained and rinsed. Reduce water to 2 tbsps. and salt to 1/4 tsp.

[Guest guest]

I have a question, please, what is Zahtar?

 

Thanks!

--Laura B., in Illinois

 

 

 

 

 

[Guest guest]

I can't wait to buy some zatar at Penzey's. I love the sound of this recipe.

 

Lawanna

 

, Miguel Garcia

<potato_spaceship wrote:

>

> Bean Dip with Zahtar

>

> 2 cups frozen lima beans

> 1/4 cup extra-virgin olive oil

> 1 onion, finely chopped

> 3 cloves garlic, minced

> 1 jalapeno pepper, seeded and chopped

> 2 tbsps. lemon juice

> 1/2 tsp. salt

> 1/4 cup minced fresh parsley

> zahtar

>

> In small saucepan, cover and cook lima beans with 2 tbsps. boiling water until

tender, about 5 minutes. Transfer to food processor to let cool.

> Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic and

jalapeño pepper until onion is softened, about 6 minutes.

> Add onion mixture to food processor along with lemon juice, salt and 1/4 cup

water; purée until smooth. Pulse in parsley. Transfer to shallow bowl. Sprinkle

with zahtar.

> Substitution: Replace cooked lima beans with 1 can 19 ozs. white beans or

chickpeas, drained and rinsed. Reduce water to 2 tbsps. and salt to 1/4 tsp.

>