Play with the spices a bit to get the flavor that you’re looking for, but it’s unique and summery and perfect with veggies or pita chips or crackers. This recipe has been featured in a post on The Recipe Girl blog: Labor Day Grilling Party.
HERBED LIMA BEAN HUMMUS
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2 (10 ounce) packages frozen baby lima beans
1 large onion, chopped
5 cloves garlic, smashed with the side of a large knife
1 tsp salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tsp ground cumin
1/4 tsp ground cayenne pepper, or to taste
3 to 4 Tbs fresh lemon juice
5 Tbs extra-virgin olive oil, divided
2 Tbs chopped fresh dill
2 Tbs chopped fresh mint
1. Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, for 5 minutes.
2. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 Tbsp. of lemon juice, 4 Tbsp. oil, dill and mint and purée unti smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste. Taste again, and add additional cumin or cayenne to taste, if needed.
3. Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil. Serve with toasted pita wedges and/or fresh cut vegetables.
Servings: 16
Yield: Makes about 4 cups (Serv. Size 1/4 cup)
Nutrition Facts
Amount Per Serving
Calories 91
Calories From Fat (43%) 39
Total Fat 4.43g
Saturated Fat 0.61g
Sodium 166.19mg
Potassium 192.26mg
Carbohydrates 10.45g
Dietary Fiber 2.36g
Sugar 0.42g
Net Carbohydrates 8.09g
Protein 2.91g
WW Points: 2.5 (for 1/4 cup)
Cooking Tips
*Make ahead tip: Prepare and cover. Dip will keep well in refrigerator for up to 3 days.
*Taste and add more spice or herbs, as desired.
Recipe Source: Adapted from Gourmet
3 Comments
This sounds absolutely fantastic! So my style!!! Thank you so much for sharing this. Aparently I didn’t read my Gourmet magazine closely enough. I would have missed this little gem entirely.
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I would have never thought of using lima beans in hummus, but it looks like it works! What a beautiful shot, too–full of color!
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I like the sounds of lima beans in that dip!
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