Herbed Lima Bean Hummus
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1 teaspoon salt
- 2 cups water
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 1 large onion, chopped
- 1/4 teaspoon cayenne, or to taste
- Carbohydrate 18 g(6%)
- Fat 9 g(14%)
- Fiber 4 g(16%)
- Protein 5 g(11%)
- Saturated Fat 1 g(7%)
- Sodium 303 mg(13%)
- Calories 169
Preparation 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, 5 minutes. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons 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. Mound dip in a serving bowl and drizzle with remaining tablespoon oil. Cooks' note:• Dip keeps, covered and chilled, 3 days.
Preparation 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, 5 minutes. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons 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. Mound dip in a serving bowl and drizzle with remaining tablespoon oil. Cooks' note:• Dip keeps, covered and chilled, 3 days.
