Herbed Lima Bean Hummus

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.

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.

Mound dip in a serving bowl and drizzle with remaining Tablespoon of oil. Serve with toasted pita wedges and/or fresh cut vegetables.