Creamy Lima Bean Dip
16 ounces lima beans
3 cloves garlic
1 tsp salt
3 stems parsley leaves
leaves picked from stems
1 half lemon
juiced (about 1 tablespoon)
1 half lemon
zested (about 1 teaspoon)
3 tbsp olive oil
3 tbsp water
or more up to 4 tablespoons total (optional)
This makes a great snack in the afternoon with cut vegetables or crackers, or put it out at a party instead of regular hummus. Lima beans are also called “butter beans” because of their creamy and buttery texture. Similar to garbanzo beans in hummus, they can take on whatever flavor of herbs and spices you want to throw in. This recipe makes 2.5 cups.
Bring a medium pot of water to a boil. Add lima beans and garlic cloves, bring back to a boil and cook until tender, about 10 minutes. Drain and rinse under cold water to stop the cooking process.
Place lima beans and garlic in a food processor, add the remaining ingredients except water and process until completely smooth, scraping down the sides once or twice.
If the lima bean mix does not move smoothly, add a tablespoon at a time of water until mixture is completely smooth. Taste and add more salt or lemon zest if desired.
Place in serving bowl, cover and refrigerate for at least 30 minutes - 1 to 2 hours is best. Dip will get better as it sits, giving the flavors a chance to develop and becomes completely cold.
Serve with your favorite dippers like carrot sticks and crackers.
I reduced the amount of oil in this recipe and added some water instead to create a creamy consistency. I wanted to maintain the flavor of the lima beans instead of muddling it with the flavor of olive oil. You can add more oil if you like. Other additions that would be really good are cumin, cilantro instead of parsley, fresh dill or a little pesto instead of the water.