• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (10 ounce) packages frozen baby lima beans

  2. 1 large onion, chopped

  3. 5 cloves garlic, smashed with the side of a large knife

  4. 1 teaspoon salt

  5. 2 cups water

  6. 1/4 cup chopped fresh cilantro

  7. 1/4 cup chopped fresh flat-leaf parsley

  8. 1 teaspoon ground cumin

  9. 1/4 teaspoon ground cayenne pepper, or to taste

  10. 3 to 4 Tablespoons fresh lemon juice

  11. 5 Tablespoons extra-virgin olive oil, divided

  12. 2 Tablespoons chopped fresh dill

  13. 2 Tablespoons chopped fresh mint

Instructions Jump to Ingredients ↑

  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.


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