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. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen



  • 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.


Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.

Exchange note: “A free food is any food or drink that contains less than 20 calories or less than 5 grams of carbohydrate per serving.” --American Diabetes Association (2003)

Nutrition Facts

24 calories; 1.2 g total fat; 0.2 g saturated fat; 56 mg sodium. 61 mg potassium; 2.6 g carbohydrates; 0.7 g fiber; 0.8 g protein; 49 IU vitamin a iu; 3 mg vitamin c; 4 mcg folate; 5 mg calcium; 5 mg magnesium;

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