Herbed Lima Bean Hummus

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Herbed Lima Bean Hummus

 

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

 

 

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.

 

Makes about 4 cups

 

Source: Gourmet, February 2000

Formatted by Chupa Babi: 03.07.08

 

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made

from dried broad beans, in Claudia Roden's Mediterranean Cookery.

 

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