Hummus is one of my favorite things to keep in the house for quick and nutritious meals. You can’t beat the ease of pulling hummus and carrot sticks out of the fridge! But, you know, sometimes a girl gets tired of chickpeas. Enter the lima bean!
This dip is pretty much hummus, but made with limas. It was every bit as easy, delicious, and nutritious as hummus and the pretty green color totally gives it one over hummus. ;) I served it with some carrot sticks and crackers and my 2 year old gobbled it up! Definitely a keeper.
Lima Bean Dip
adapted from Cooking Light
1 pound frozen baby lima beans
3 tablespoons sesame seeds, toasted
1 tablespoon fresh lemon juice
2 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1 garlic clove
Cook beans in boiling water 10 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid.
Place sesame seeds in a blender; process until finely ground. Add juice and remaining ingredients; process until blended. Add beans and 1/2 cup reserved liquid; process until almost smooth, scraping sides of blender occasionally.