Recipe Image

Lima Bean Spread with Cumin & Herbs

  • 20 m
  • 1 h
EatingWell Test Kitchen
“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.”


    • 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


  • 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)
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019