Best Lima Bean Hummus Recipes

HERBED LIMA BEAN HUMMUS

Herbed Lima Bean Hummus image

Categories Condiment/Spread Bean Garlic Herb Appetizer Mint Lima Bean Party Dill Cilantro Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 4 cups

Number Of Ingredients 14

Ingredients

2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment:sesame won ton crisps or toasted pita wedges

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.

LIMA BEAN HUMMUS

Lima Bean Hummus image

Copycat recipe for Roots lima bean hummus in Asheville, NC!

Provided by Michelle

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons safflower oil, or more as needed
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 ½ teaspoons tamari (gluten-free soy sauce)
½ teaspoon ground cumin
½ teaspoon Celtic sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 (1x4 inch) piece kombu seaweed (such as Emerald Cove®)
1 pinch cayenne pepper
1 ¾ cups cooked lima beans
1 tablespoon chopped fresh parsley, or more to taste

Steps:

Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor; blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 23.3 g, Fat 9.7 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 1035.5 mg, Sugar 0.2 g

LIMA BEAN HUMMUS

Lima Bean Hummus image

From the blog Eatingbirdfood.com.

Provided by C G @Celestina9000

Categories Dips

Number Of Ingredients 9

Ingredients

12 ounce(s) frozen lima beans (or equivalent amount of cooked fresh lima beans)
2 tablespoon(s) tahini
2 tablespoon(s) extra virgin olive oil
2 tablespoon(s) fresh lemon juice, to taste
2 clove(s) garlic, peeled
1/2 teaspoon(s) salt
- cracked black pepper, to taste
1/4 cup(s) fresh basil, coarsely chopped (fresh only!)
1/4-1/2 cup(s) reserved cooking liquid from the lima beans, or as much as desired to thin

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.