Make Ahead

Garden to Table Dip for Chips

January 18, 2011
Author Notes

This is a garden inspired take on traditional bean dip for chips. I had never tasted or seen fresh limas until they became the star of my garden. I have been shelling and freezing my beans as they mature and aside from a soup at Thanksgiving have not experimented with them. I thought making a lima bean dip would be a perfect use for them. The color of the dip in the photo reflects the fact that my limas are red. If you use frozen baby limas, you will have a lovely green dip. Lima beans have a distinctive flavor; I found that allowing this dip to sit overnight mellowed its flavor and allowed the beans to mingle with the herbs, and recommend making this one day before serving. NOTE: When adding salt to taste, I purposefully under salted my dip to take into account the crispy salty chips I had to enjoy with it. —gingerroot

  • Makes about 2 cups
Ingredients
  • 2 cups fresh (shelled) lima beans (I have red limas in my yard, so used red) or frozen baby limas
  • 1/2 cup cooking water, reserved
  • 2 tablespoons olive oil, plus more if needed
  • 1 teaspoon whole cumin, toasted in a dry pan until fragrant
  • Sea salt to taste
  • Cayenne to taste
  • ++++++++++++++++++++++
  • For herb coulis:
  • 1 cup cilantro leaves
  • 1/4 cup mint leaves
  • 2 tablespoons chopped chives
  • Squeeze of lemon juice from 1 juicy Meyer lemon wedge
  • 1/4 cup cup olive oil
  • Sea salt to taste
In This Recipe
Directions
  1. Place beans and enough water to cover them in a small saucepan. Cover and bring to a boil. Reduce to a simmer and continue to cook until beans are tender, about 10-15 minutes.
  2. Drain beans, reserving ½ cup of cooking water.
  3. Place cooked beans and water in a food processor and pulse to mash beans. You can also use a blender (which I did), although I would recommend working in batches as it took some work to get my blender going.
  4. Add toasted cumin and olive oil and pulse to mix. Taste mixture. Add salt and cayenne to taste (I started with ½ t salt and ¼ t of cayenne), pulse, and taste, and adjust seasonings if necessary. Transfer mixture to a bowl and set aside. (If you used a blender, transfer beans to a bowl and wash blender to make herb coulis).
  5. Make herb coulis by placing cilantro, mint and chives in a blender. Add lemon juice. Drizzle in oil while machine is on, using a spatula to scrape down mixture when machine is off. Add salt to taste. Transfer herb mixture to a small container with a lid (you will have more than you need and can refrigerate after using).
  6. Thoroughly fold 2 tablespoons of herb coulis into bean mixture to combine. Cover bowl and refrigerate overnight.
  7. When ready to serve, taste bean dip and add more coulis if desired. I probably added another tablespoon of it before serving. Serve with chips. Enjoy!
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Review
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.