Herbed Lima Bean Hummus
Ingredients
10 ounces lima beans (I used fresh, frozen work as well)
1 small onion, chopped
2-3 cloves garlic, smashed with side of a large knife
1⁄2 teaspoon salt
1 cup water
1⁄8 cup fresh cilantro, chopped
1⁄8 cup fresh flat-leaf parsley, chopped
1⁄2 teaspoon cumin
1⁄8 teaspoon cayenne, or to taste
1-2 tablespoons fresh lemon juice
2 1⁄2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
Instructions
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, 5 minutes.
2. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 1 1⁄2 tablespoons lemon juice, 2 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature (or chill), stirring occasionally. Season with salt and pepper and add remaining lemon juice to taste.
3. Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
Comments
This recipe is from Epicurious.com. I grew up only having lima beans in succotash and, I’ve got to admit, I’m not a fan. Art and I were discussing the potential that we’d get some with our CSA box and he pointed out that they’ve got a similar texture to chickpeas. This set me on the quest for hummus made with lima beans and this recipe is the result of that search.
I’m still not 100% sure how I felt about this dip. It was very flavorful thanks to all of the herbs and spices. We ate it with pita chips and I think it was tasty and delicious. I believe I’ll need to make it again in the future to pin down whether or not I really like it. Art, on the other hand, is a firm believer in the tastiness of this dip.
Internet - Epicurious