Warm Toasted Whole-Wheat Pita with Smoky Whipped White Bean and Za'atar

In a small food processor or using a mortar and pestle, combine the cooked white beans, minced garlic, lemon juice, and half of the za'atar.

Pulse or grind until the mixture is smooth and creamy. If it feels too stiff, add a teaspoon of water to reach a light, whipped consistency.

Taste and adjust with a pinch of sea salt.

Lightly toast the whole-wheat pita in a dry pan or directly over a low gas flame until it is warm and slightly charred around the edges.

Spread the whipped white bean mixture onto a small plate, creating a swoosh with the back of a spoon.

Drizzle with the olive oil and sprinkle the remaining za'atar over the top. Serve immediately with the warm, torn pita triangles for dipping.