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Lima Bean Spread with Cumin & Herbs

August/September 2005, November 1997, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (32 votes)

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.



READER'S COMMENT:
"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. "
Lima Bean Spread with Cumin & Herbs Recipe

Makes: About 1 1 /2 cups

Active Time:

Total Time:

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
  • 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

  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.

Tips & Notes

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

Nutrition

Per tablespoon: 25 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 56 mg sodium; 62 mg potassium.

Exchanges: Free food



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