Herbed Lima Bean Hummus

middle eastern 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

N/A

Makes about 4 cups

Source

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

Method

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.