Za’atar-Roasted Veggie and Bean Dip | Recipe Cart

Ingredients

• 1 medium eggplant (about 1 pound)
• 1 small red onion
• 1 small zucchini (about 8 ounces)
• 1/4 cup olive oil, plus more for garnish
• 1 tablespoon za’atar, plus more for garnish
• 1 pint cherry or grape tomatoes
• 4 large cloves garlic
• 1 medium lemon
• 1 (about 15-ounce) can cannellini beans (do not drain)
• 2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup golden raisins, plus more as garnish
• Serving options: crackers, pita chips, crudités, or warm pita bread triangles