View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You
Poll: Food Fight!

Lima Bean Spread with Cumin & Herbs

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  1 Hour
  about 1 1 /2 cups
Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
1 10-ounce package  frozen lima beans
4 cloves  garlic, crushed and peeled
1/4 teaspoon  crushed red pepper
2 tablespoons  extra-virgin olive oil
4 teaspoons  lemon juice juice
1 teaspoon  ground cumin
1/2 teaspoon  salt, or to taste
Freshly ground pepper to taste
1 tablespoon  chopped fresh mint
1 tablespoon  chopped fresh cilantro
1 tablespoon  chopped fresh dill
Lima Bean Spread with Cumin & Herbs Recipe at
Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.

Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   about 1 1 /2 cups
Calories: 25
Sodium: 56mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 36%
Fat. Total: 1g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.