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Lima Bean Hummus


lima bean hummus
© 2011 Miri Rotkovitz

Thanks to its enticing spring green color, it's hard to believe that the main ingredient for this lima bean hummus comes from the freezer. It's great for entertaining, served with crudites, toasted pita, chips, or as a topping for crostini. It also makes a fantastic sandwich spread (try it with grilled vegetables on ciabatta). 

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1-1/4 cup; Serves 4 to 6.


  • 1-1/2 cups frozen lima beans
  • 3 - 4 cloves garlic, peeled and chopped
  • 2 tablespoons extra virgin olive oil, plus additional for drizzling
  • Freshly squeezed juice of 1 lemon (about 2 tablespoons)
  • Smoked hot paprika (optional)


Fill a medium saucepan about halfway with water, and bring to a boil. Add the lima beans. Cook for 10 to 15 minutes, or until the beans are tender.  

Drain the beans and transfer to a bowl, or to the work bowl of a food processor. Add the garlic, olive oil, and lemon juice. Using an immersion blender or food processor, puree the beans until smooth. Serve warm or at room temperature, garnished with a drizzle of extra virgin olive oil and a dusting of smoked paprika. Enjoy! 


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