Lima Bean Hummus Recipes

HERBED LIMA BEAN HUMMUS

Steps:

• 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.
• Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
• Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

BUTTER BEAN HUMMUS

Steps:

• Soak the beans overnight in plenty of water.
• Drain and discard the soaking water.
• Put the beans in a pot and cover with cold fresh water.
• Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.
• Remove from heat and drain, reserving the cooking liquid.
• Put the beans in a food processor fitted with a steal blade.
• Add garlic, tahini, salt, pepper, and cayenne.
• Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
• If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid.
• Taste for seasoning and add more salt and cayenne if desired.

LIMA BEAN HUMMUS

Steps:

• Cook lima beans according to package directions, drain and reserve ¼-1/2 cup of the cooking liquid. Note: to retain the nutrients and vitamins in the lima beans, I suggest lightly steaming.
• In a food processor, combine all ingredients *except* cooking liquid or water.
• Purée until smooth, gradually adding cooking liquid as desired to thin dip; scraping down sides of bowl as needed.
• Arrange on a bowl or platter. Serve with cut up grille baguette, pita or Arabic bread, matzo, etc.