Lima Bean Hummus

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You know when you find a new product at the grocery, fall in love with it, and then IT’S GONE?!?  This happened to me this summer when I ran across Roots Lima Bean Hummus. Now, I know that this hummus probably doesn’t jump out as something you’ve got to try, but it’s really GOOD - as in you don’t need pita bread or a baby carrot to eat it (just a spoon!) - GOOD!  But as soon as I became obsessed, I couldn’t find it at my local grocery any more. So my only option after not being able to get it out of my head was to attempt to recreate it.  

After a few rounds of testing, I got the flavors balanced just right  – lemon juice, tahini, EVOO, thyme, cumin, and soy sauce. The recipe is super easy since it uses frozen limas that you just cook and then throw in the food processor with a few ingredients. One tip I recommend is cooking the beans a few minutes longer than what the frozen packaging suggests to getting the dip uber-creamy.  

Now, don’t get me wrong: I’m still on the lookout for the return of the Roots hummus at my local Publix, but until I find it again, I think my version comes pretty dang close. The hummus turned out lemony and fresh thanks to a little thyme but also decadent-tasting thanks to the lima’s creaminess when pureed and a touch of soy sauce for some umamai. I use it as a dip for veggies and pitas, but I REALLY like to use it as a spread for wraps. 

Give it a try and let me know what you think by sharing your final product over on my social media pages : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.

And has anyone else fallen in love with Lima Bean Hummus?! Enjoy!

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Lima Bean Hummus

These flavors balance just right  – lemon juice, tahini, EVOO, thyme, cumin, and soy sauce. It is great served with pitas, veggies or as a spread on wraps!

INGREDIENTS

  • 1 (15-oz) bag frozen baby lima beans (about 2 ½ cups)

  • 2 tablespoons tahini

  • 3 to 4 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil 

  • 2 teaspoons reduced sodium soy sauce or tamari

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cumin

  • ½ teaspoon minced garlic 

  • OPTIONAL: 2 to 4 tablespoons fresh thyme or cilantro

METHOD

  1. Bring 2 cups of salted water to a boil in a small saucepan. Add beans. Return to a boil, cover, reduce heat to low, and cook 20 minutes. Remove from heat. Drain beans, reserving ¼ cup of cooking liquid. (NOTE: Beans will cook slightly longer than what is suggested on packaging and will be very soft.

  2. Place beans in bowl of food processor. Add tahini, 3 tablespoons lemon juice, olive oil, soy sauce, salt, cumin, garlic, and 2 tablespoons reserved cooking water. Process for 1 minute or until almost smooth. Scrape down sides. Add additional 1 to 2 tablespoons reserved cooking water as needed and, if desired, remaining 1 tablespoon lemon juice, thyme or cilantro. Process until smooth. Refrigerate until serving.

NUTRITION

Yields 2 cups | Serving Size: 2 tablespoons

  • 63 Cal | 3g Fat | 7g Carb, 2g Fiber, 0g Sugar | 2g Pro


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