Lima Bean Spread with Cumin & Herbs
http://www.eatingwell.com/recipes/lima_bean_spread_with_cumin_herbs.html
From EatingWell: August/September 2005, November 1997, 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
Ingredients
- 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, 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
Preparation
- 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.
Nutrition
Per tablespoon : 25 Calories; 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.