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 DIP

Lima Bean Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 10-ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

SCOTT PEACOCK'S BUTTERBEAN HUMMUS

Scott Peacock's Butterbean Hummus image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 3 1/3 cups

Number Of Ingredients 8

Ingredients

1 pound large dried lima beans
3 to 4 cloves garlic, peeled
1/3 cup tahini
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 to 1 1/2 cups extra-virgin olive oil
1/4 cup lemon juice, freshly squeezed

Steps:

Pick through and wash the lima beans. Put them into a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from the heat and drain, reserving the cooking liquid.
To the bowl of a food processor fitted with a steal blade, add the drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance and on the tongue. Taste carefully for seasoning and add more salt and cayenne, if desired.

BUTTER BEAN HUMMUS

Butter Bean Hummus image

Like Zaar needs another hummus recipe.......But-this is different cause it's made from butterbeans (Lima beans) instead of the usual chickpeas. Found the recipe on the net a while back and have made it many times since then. Thought I'd share it.

Provided by Chef Dudo

Categories Spreads

Time 2h15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 lb dried butter beans (Lima beans)
4 garlic cloves
1/3 cup tahini
2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon cayenne
1 cup olive oil
1/4 cup lemon juice, freshly squeezed

Steps:

Soak the beans overnight in plenty of water.
Drain and discard the soaking water.
Put the beans in a pot and cover with cold fresh water.
Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.
Remove from heat and drain, reserving the cooking liquid.
Put the beans in a food processor fitted with a steal blade.
Add garlic, tahini, salt, pepper, and cayenne.
Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid.
Taste for seasoning and add more salt and cayenne if desired.

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