Butter Bean Dip | Paperny Family JCC

Ingredients

• 2 (15-ounce) cans butter beans, rinsed
• ½ cup extra-virgin olive oil, plus 2 tablespoons extra to serve
• 2 teaspoons cumin seeds
• 3 fresh thyme sprigs
• 3 small yellow onions, thinly sliced
• 12 garlic cloves, peeled
• Fine sea salt and black pepper
• 1 small (1 ½-inch) preserved lemon (25 grams), quartered, pulp and skin separated, pulp finely chopped, skin thinly sliced – see notes
• ⅓ cup plain yogurt, loosened with 1 tablespoon water