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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 1 pound shelled lima beans (I used frozen, organic beans that I thawed at room temp), cooked until tender but not mushy
- 2-3 tablespoons safflower or olive oil
- zest of 1 lemon
- 1 tablespoon 1 teaspoon freshly squeezed lemon juice (from about 1 lemon)
- 1 teaspoon sea salt
- 1 clove garlic, peeled and minced
- 3/4 teaspoon cumin seed, toasted and ground
- 1 tablespoon 2 teaspoons tahini
- 1/2 teaspoon fresh lemon thyme leaves
Method
- Put everything into a food processor and blend until the mixture reaches your desired level of smooth. Serve with chopped veggies and pita!
- Note: If you want to make burgers, leave things relatively chunky. Shape into patties, fry in a skillet and serve with whole grain bread and arugula mayo. If you want this to be a straight-up hummusy dip, puree until very smooth, adding more oil if needed.
