Lima Bean Spread With Feta and Zaatar

• 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 zaatar (see note)
• Pita bread, for serving

1. Heat oven to 400 degrees.
2. Bring about 3 quarts water to a boil and add soaked, skinned beans.
3. Reduce to a simmer and cook until beans are very soft, about 30 minutes.
4. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
5. When beans are soft, reserve about 1/2 cup of the cooking water, then drain well.
6. Using a food processor, blend beans just until coarsely mashed.
7. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean puree.
8. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin.
9. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky puree.
10. Transfer to a bowl.
11. Add mint and feta, and stir to mix.
12. Season with salt, as needed.
13. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the zaatar.
14. Serve with pita bread.

beans, garlic, extra virgin olive oil, lemon juice, lemon, cumin seeds, mint leaves, feta, salt, zaatar, bread

Taken from cooking.nytimes.com/recipes/1013217 (may not work)