Lima Bean Hummus with Toasted Pita Crisps

Lima Bean Hummus with Toasted Pita Crisps

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From: Diabetic Living Magazine

This perfect, guilt-free dip is sure to be a hit at your next gathering. And because it takes just 25 minutes to prepare, it means you can easily whip up another batch when this delicious appetizer runs out!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (10 ounce) package frozen Fordhook lima beans
  • 1 (6 ounce) container plain low-fat yogurt
  • 2 medium shallots, peeled and coarsely chopped ( ¼ cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh chives
  • 2 cloves garlic
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 3 whole-grain pita bread rounds
  • Nonstick cooking spray


  • Prep

  • Ready In

  1. In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.
  2. In a food processor, combine lima beans, yogurt, shallots, lemon juice, honey, chives, garlic, pepper and salt. Cover and process until smooth.
  3. Preheat oven to 400°F. Halve pita bread rounds horizontally. Cut into wedges. Lightly coat pita wedges with nonstick cooking spray. Place on a baking sheet. Bake 5 to 8 minutes or until lightly browned and crisp.
  4. Serve hummus with pita crisps.

Nutrition information

  • Serving size: ¼ cup hummus and 6 pita wedges
  • Per serving: 129 calories; 1 g fat(0 g sat); 4 g fiber; 25 g carbohydrates; 6 g protein; 25 mcg folate; 1 mg cholesterol; 5 g sugars; 167 IU vitamin A; 10 mg vitamin C; 56 mg calcium; 1 mg iron; 237 mg sodium; 289 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable

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