Lima Bean Hummus

January 12, 2015
4 Ratings
  • Makes a nice-sized bowl
Author Notes

Last summer, while in N.C. on family vacation, I bought a small tub of lima bean hummus. I believe it was made by Roots, and I went for it because I’ve never met a lima bean I didn’t like. Lima beans are full of fiber, have a fair amount of protein and I love their silky, satisfying texture.
This hummus did not disappoint; on the contrary, it was love at first bite. Spectacular flavor and spice. It was so smooth and made a chip feel fancy and a good sandwich feel all gussied up!
This is my attempt to recreate. Delicious!
You can also make burgers out of this by pureeing just until chunky. See Note in the instructions. —em-i-lis

What You'll Need
  • 1 pound shelled lima beans (I used frozen, organic beans that I thawed at room temp), cooked until tender but not mushy
  • 2-3 tablespoons safflower or olive oil
  • zest of 1 lemon
  • 1 tablespoon
    1 teaspoon freshly squeezed lemon juice (from about 1 lemon)

  • 1 teaspoon sea salt
  • 1 clove garlic, peeled and minced
  • 3/4 teaspoon cumin seed, toasted and ground
  • 1 tablespoon
    2 teaspoons tahini

  • 1/2 teaspoon fresh lemon thyme leaves
  1. Put everything into a food processor and blend until the mixture reaches your desired level of smooth. Serve with chopped veggies and pita!
  2. Note: If you want to make burgers, leave things relatively chunky. Shape into patties, fry in a skillet and serve with whole grain bread and arugula mayo. If you want this to be a straight-up hummusy dip, puree until very smooth, adding more oil if needed.

See what other Food52ers are saying.

  • Christine Buck
    Christine Buck
  • em-i-lis

2 Reviews

Christine B. January 14, 2015
I love hummus and Lima Beans! Do you think this could be be made with dried Lima Beans?
em-i-lis January 14, 2015
Hi Christine, I don't see why not! I'd soak the beans overnight in cold water, change the water, cook them until tender and then proceed! Let me know how it goes, and thanks!