Step 1

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Step 2

Prepare the following, placing each in the same 9x13-inch baking dish as it is completed: Trim and cut 1 medium into 1-inch pieces. Cut 1 small red onion into 1-inch chunks. Trim and halve 1 small zucchini lengthwise, then cut crosswise into 1-inch pieces.

Step 3

Drizzle the vegetables with 1/4 cup olive oil, sprinkle with 1 tablespoon za’atar, and toss to coat. Spread into an even layer.

Step 4

Roast for 20 minutes. Remove the baking dish from the oven, add 1 pint cherry tomatoes and 4 large peeled garlic cloves, and toss to combine. Return the baking dish to the oven and roast until the tomatoes are blistered, about 20 minutes more. Let the vegetables cool in the baking dish for 10 minutes.

Step 5

Juice 1 medium lemon until you have 2 tablespoons and place in a blender. Add 1 (about 15-ounce) can cannellini beans and their canning liquid, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Blend until smooth.

Step 6

Scrape all the roasted vegetables and juices in the baking dish into the blender. Pulse until the mixture is just combined but still chunky, 8 to 10 (1-second) pulses. Add 1/4 cup golden raisins and pulse until just combined, about 4 (1-second) pulses. Taste and season with more kosher salt as needed.

Step 7

Transfer the dip into a serving bowl and garnish with more za’atar, olive oil, and golden raisins. The dip is best served slightly warm or at room temperature with crackers, pita chips, crudités, or warm pita bread triangles.