Lima Bean Spread with Cumin and Herbs - 0 pts

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Lima Bean Spread with Cumin and Herbs - 0 pts

1 10-ounce package frozen lima beans

4 cloves garlic, crushed and peeled

1/4 teaspoon crushed red pepper

2 tablespoons extra-virgin olive oil

4 teaspoons lemon juice

1 teaspoon ground cumin

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh dill

 

 

 

1. Bring a large saucepan of lightly salted water to a boil. Add lima

beans, garlic and crushed red pepper; cook until the beans are tender,

about 10 minutes. Remove from heat and let cool in the liquid.

2. Drain the beans and garlic. Transfer to a food processor. Add oil,

lemon juice, cumin, salt and pepper; process until smooth. Scrape into

a bowl, stir in mint, cilantro and dill.

 

NUTRITION INFORMATION: Per tablespoon: 25 calories; 1 g fat (0 g sat,

1 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber;

56 mg sodium.

0 Carbohydrate Servings

Exchanges: Free food

 

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days or freeze for

up to 6 months.

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.04.07

 

Humble limas are transformed into a sensational Mediterranean spread

that is vibrant with a mix of fresh herbs and spices. You can

substitute frozen edamame beans for the limas in Step 1; cook

according to package directions.

 

ChupNote: double the pepper, cumin, and mint. Added the second 1/4 t.

of red pepper to the oil in the food processor. Could also use chile

paste. I used the juice of a whole small lemon. Next time, I'll double

the herbs as well.

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