Lima Bean Spread with Cumin & Herbs

From EatingWell: August/September 2005, November 1997, The EatingWell Diabetes Cookbook (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.

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: 20 minutes

Total Time: 1 hour

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

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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