Ah, the lima bean.  We spent many nights of my childhood staring at each other at the dinner table. I’ll admit I wasn’t a fan.  I remember seeing a billboard once that said “Butter. The lima bean’s only hope.”  When I read that I realized I wasn’t alone.  I have since outgrown my strong dislike for them which is good.  But I still don’t see them making any top 10 favorite vegetable lists, which is unfortunate because they are packed with fiber and protein and can be delicious.  This hummus recipe is a fantastic way to include them in your diet.  They don’t taste at all like those bad boys I remember staring at so many years ago.

Bring 1 1/2 cups of salted water to a boil.  Add 16 oz. frozen lima beans and return to a boil.

Reduce the heat to low and simmer, gently stirring for 15 minutes or until the beans are tender.

Drain the lima beans and set aside to cool.

While the beans are cooling take a loaf of your favorite whole grain bread or baguette and slice.

My current favorite is Seeduction from Whole Foods.

Cut the slices in half and place on a lined baking sheet.  Mix 1 Tablespoon of olive oil with a dash of salt.

Brush the oil on the bread slices and bake on the top rack of a 400 degree oven for 8-10 minutes.

In a food processor place cooled lima beans, 1/4 cup tahini, 1/4 cup fresh lemon juice, 3 cloves of garlic,

1/4 cup olive oil, 1 teaspoon salt and 1/2 cup water.

Blend until smooth.

Drizzle with olive oil and serve with toasted bread.


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