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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
Makes a nice-sized bowl
- 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
- Put everything into a food processor and blend until the mixture reaches your desired level of smooth. Serve with chopped veggies and pita!
- 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.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Restorative Recipes