Bean Hummus Platter
Ingredients
- 1 lb. dried large lima beans (2 3/4 cups) ⓘ
- 1/3 cup tahini (sesame seed paste) ⓘ
- 3-4 cloves garlic, peeled ⓘ
- 2 tsp. kosher salt ⓘ
- 1/2 tsp. freshly ground black pepper ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 1-1 1/2 cups extra-virgin olive oil ⓘ
- 1/4 cup lemon juice, freshly squeezed ⓘ
- Sliced cucumber, radishes, blanched green beans and pea pods, cherry tomatoes, celery sticks, mixed olives, and/or warm pita wedges or crackers ⓘ
Instructions
- 1. Pick through and wash the lima beans. Put them in a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy (1 to 1 1/2 hours). Remove from the heat and drain, reserving the cooking liquid.
- 2. To the bowl of a food processor fitted with a steel blade add the warm beans, tahini, garlic, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.*
- 3. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance. Taste carefully for seasoning and add more salt and cayenne, if desired.
- 4. Serve with assorted fresh vegetable dippers, mixed olives, and/or pita wedges. Scott drizzles additional olive oil atop hummus just before serving. Makes 6 cups (48 two-tablespoon servings hummus).
- *NOTE: If food processor is small, process mixture in 2 batches.
- Per serving: 82 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 83 mg sodium, 7 g carbo., 2 g dietary fiber, 2 g protein.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).