Herbed Lima Bean Hummus
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Herbed Lima Bean Hummus could be an outstanding recipe to try. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 93 calories. This recipe serves 16 and costs 34 cents per serving. This recipe is typical of middl eastern cuisine. This recipe is liked by 139 foodies and cooks. It is brought to you by Recipe Girl. Head to the store and pick up water, olive oil, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 23 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Herbed Lima Bean Hummus, Lima Bean Hummus, and How to cook: Sigarillas (winged bean), patani (lima bean) and squash in coconut milk for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 8 minutes
Ingredients:
1/4 cup chopped fresh cilantro
2 Tablespoons chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 Tablespoons chopped fresh mint
2 (10 ounce) packages frozen baby lima beans
5 cloves garlic, smashed with the side of a large knife
1/4 teaspoon ground cayenne pepper, or to taste
1 teaspoon ground cumin
3 to 4 Tablespoons fresh lemon juice
5 Tablespoons extra-virgin olive oil, divided
1 large onion, chopped
1 teaspoon salt
2 cups water
Equipment:
sauce pan
food processor
sieve
bowl
Cooking instruction summary:
1. 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, for 5 minutes.2. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 Tablespoons of 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. Taste again, and add additional cumin or cayenne to taste, if needed.3. Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil. Serve with toasted pita wedges and/or fresh cut vegetables.
Step by step:
1. 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, for 5 minutes.
2. Drain bean mixture in a sieve and transfer to a food processor.
3. Add cumin, cayenne, 3 Tablespoons of lemon juice, 4 Tablespoons oil, dill and mint and purée until smooth.
4. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste. Taste again, and add additional cumin or cayenne to taste, if needed.
5. Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil.
6. Serve with toasted pita wedges and/or fresh cut vegetables.
Nutrition Information:
