This dip is ready in 15 minutes, can be used to go with veggies, chips or crackers. Personally, I love to spread it on crostini or use it in sandwiches. Romanesco is a member of the brassica family and is related to cabbage, broccoli and Brussels sprouts. I would say that romanesco has the texture of a cross between broccoli and cauliflower, however, the flavor is grassy and earthy. I used raw romanesco in the recipe to keep those fresh grassy flavors, if you wanted a sweeter spread, you could roast the romanesco for 10-15 minutes at 350 degree in the oven.
Za'atar is a blend of dried herbs, sesame seeds, sumac and salt. It is a historic and cultural staple of cuisine in the Middle East. The flavor is nutty, lemony and herbal. You can often buy this mix pre-blended or make your own.
1 can white beans
1 small head romanesco
handful of parsley
1 lemon (1 teaspoon lemon zest & the rest juiced)
2 green onions
2 teaspoon za'atar seasoning
Coat the bottom of a pan in olive oil. Dice the shallot and combine with za'atar seasoning in the pan. Simmer on low for 2-3 minutes while stirring until the shallots become soft and the za'atar is fragrant. Turn off heat.
In a food processor, combine white beans, chunks of romanesco, parsley, lemon juice, lemon zest, green onion and salt.
Blend until smooth, add half of the olive oil, shallot and za'atar mixture and blend again for a few more seconds.
Then spread all over toast, sandwiches and anything else your heart desires! Use the second half of the za'atar and shallot mixture to drizzle over the top of the spread.