The EatingWell Diabetes Cookbook (2005)
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.
About 1 1 /2 cups
Active Time: 20 minutes |
Total Time: 1 hour
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
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.
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.
Per tablespoon :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
1 g Protein;
1 g Fiber;
56 mg Sodium;
62 mg Potassium
Exchanges: Free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.