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; cook according to package directions.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
- 1 package (10 ounces) frounceen lima beans
- 4 cloves garlic, crushed and peeled
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons lemon 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
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 Publisher. All rights reserved.
nutrition information per serving
25 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 56mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.