Herbed Lima Bean Hummus

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Herbed Lima Bean Hummus could be an outstanding recipe to try. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 93 calories. This recipe serves 16 and costs 34 cents per serving. This recipe is typical of middl eastern cuisine. This recipe is liked by 139 foodies and cooks. It is brought to you by Recipe Girl. Head to the store and pick up water, olive oil, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 23 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Herbed Lima Bean Hummus, Lima Bean Hummus, and How to cook: Sigarillas (winged bean), patani (lima bean) and squash in coconut milk for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 8 minutes

 

Ingredients:

1/4 cup chopped fresh cilantro

2 Tablespoons chopped fresh dill

1/4 cup chopped fresh flat-leaf parsley

2 Tablespoons chopped fresh mint

2 (10 ounce) packages frozen baby lima beans

5 cloves garlic, smashed with the side of a large knife

1/4 teaspoon ground cayenne pepper, or to taste

1 teaspoon ground cumin

3 to 4 Tablespoons fresh lemon juice

5 Tablespoons extra-virgin olive oil, divided

1 large onion, chopped

1 teaspoon salt

2 cups water

Equipment:

sauce pan

food processor

sieve

bowl

Cooking instruction summary:

1. Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, for 5 minutes.2. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 Tablespoons of lemon juice, 4 Tablespoons oil, dill and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste. Taste again, and add additional cumin or cayenne to taste, if needed.3. Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil. Serve with toasted pita wedges and/or fresh cut vegetables.

 

Step by step:


1. Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, for 5 minutes.

2. Drain bean mixture in a sieve and transfer to a food processor.

3. Add cumin, cayenne, 3 Tablespoons of lemon juice, 4 Tablespoons oil, dill and mint and purée until smooth.

4. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste. Taste again, and add additional cumin or cayenne to taste, if needed.

5. Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil.

6. Serve with toasted pita wedges and/or fresh cut vegetables.


Nutrition Information:

 

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Food Trivia

Saddam Hussein liked Bounty Bars!

Food Joke

Concerned husband goes to see the family doctor and says, "I think my wife is deaf because she never hears me the first time I say something, in fact, I often have to repeat things over and over again." "Well," the doctor replies, "go home and tonight and stand about 15 feet from her and say something. If she doesn't reply, move about five feet closer and say it again. Keep doing this so we can get an idea about the severity of her deafness." Sure enough, the husband goes home and does exactly as instructed. He starts off about 15 feet from his wife in the kitchen and as she is chopping some vegetables, he says, "Honey, what's for dinner?" He gets no response. He moves about five feet closer and asks again. No reply. He moves five feet closer. Still no reply. He gets fed up and moves right behind her, about an inch away, and asks again, "Honey, what's for dinner?" She replies, "For the fourth time, vegetable stew!"

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