White bean puree with dukkah, garlic and extra virgin olive oil

2 cups cooked white beans, fresh or high quality canned

½ teaspoon freshly grated lemon zest

¼ cup extra virgin olive oil

1 sprig thyme

1 clove garlic, chopped

Kosher salt and freshly ground black pepper

¼ cup dukkah

• Heat the beans in a saucepan with the lemon zest.
• Heat the oil in a small sauté pan over medium heat.  Add the thyme and garlic and cook for 2 minutes.  Remove the thyme sprig and set aside.  Put the beans in the blender with half the garlic oil.  Puree until smooth.  Taste and adjust seasonings.
• Pour the beans into a bowl, drizzle with the remaining garlic oil and garnish with the thyme sprig.   Sprinkle with dukkah.
• Serve with crackers or thin crisp toasts.