Moroccan-Style Butter Bean Dip

• 1 bulb of garlic
• 1 lb butter beans
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 2 -3 teaspoons harissa
• 1 tablespoon coriander, finely chopped
• 1 tablespoon mint, finely chopped
• 1 (8 ounce) bottle roasted peppers
• 1 (8 ounce) char-grilled eggplants
• 6 ounces feta cheese
• 1 (10 loaf) bag pita bread
• 6 ounces marinated olives

1. Heat the oven to 320u0b0F
2. Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft.
3. Remove from the oven and allow to cool.
4. Squeeze the garlic puree out of each clove into a food processor.
5. Add the butterbeans, olive oil, lemon juice, and harissa.
6. Blend until almost smooth, then remove the blade and stir in the coriander and mint.
7. Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.

garlic, butter beans, olive oil, lemon juice, harissa, coriander, mint, peppers, eggplants, feta cheese, pita bread, olives

Taken from www.food.com/recipe/moroccan-style-butter-bean-dip-260850 (may not work)