Lima Bean Spread with Cumin & Herbs

Lima Bean Spread with Cumin & Herbs

3 Reviews
From: EatingWell Magazine, August/September 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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 10-ounce package frozen lima beans
  • 4 cloves garlic, crushed and peeled
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • ½ 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 1 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 49 IU vitamin A; 3 mg vitamin C; 5 mg calcium; 0 mg iron; 56 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

Reviews 3

October 12, 2013
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By: EatingWell User
Good use of lima beans My friends gave me funny looks when they saw me putting lima beans into the food processor but we thought the spread was pretty good. I felt the need to stir in a little extra olive oil because it seemed a little on the thick/dry side. It was even better the next day as far as flavor goes. I'll probably make this again. Pros: Easy, light, good for people who don't really like lima beans
February 24, 2013
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By: EatingWell User
I'm in Lima beans heaven. I'm from the middle east, and recently discovered the Lima beans. I don't like beans, but after tasting them right out of the food processer I fell in love. Wow, just wow. I gave it great and not awesome because I think the Lima beans taste better without all the extra herbs. Pros: This recipe is great, it looks great its easy to make and most importantly, delicious. Cons: It could do without this much lemon, and perhaps more cilantro.
May 05, 2010
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By: EatingWell User
This sounds delicious and I WILL make it this week! I LOVE lima beans and make a lot of bean dips, so I hope this one will be a keeper-I let you know.
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