Name: Lima Bean Pesto Hummus
Prep time: 10 min
Total time: 30 min
Ingredients: 1½ cups frozen baby lima beans (8 oz.); ½ cup fresh basil; 1 tablespoon + 1½ teaspoons fresh lemon juice; 1½ teaspoons tahini; 1 small clove garlic; Sea salt and freshly ground black pepper, to taste

Prep-time: 10 minutes / Ready In: 30 minutes
Makes 1½ cups
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Lima beans stand in for chickpeas in this fresh, flavorful spread or dip. Frozen lima beans don’t take long to cook, and they make a nice green base for this basil-infused hummus. Find more flavorful homemade hummus recipes here.

By Darshana Thacker Wendel, Feb 22, 2021

Ingredients

1½ cups frozen baby lima beans (8 oz.)
½ cup fresh basil
1 tablespoon + 1½ teaspoons fresh lemon juice
1½ teaspoons tahini
1 small clove garlic
Sea salt and freshly ground black pepper, to taste

Instructions

In a medium saucepan combine lima beans and 1½ cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until tender. Drain.
In a blender or food processor combine lima beans, basil, lemon juice, tahini, and garlic. Cover and blend until smooth. Season with salt and pepper; pulse to combine.
Transfer hummus to a bowl. Cover and chill until ready to serve.

tags:

30 minutes or less

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4 Comments

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(5 from 4 votes)

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Marilyn Watson1 year ago

Good Day
Could you please advise the preparation of dried baby lima beans when I cannot find frozen?
Do I soak the lima beans for several hours (or overnight), pour off the water, bring the beans covered with water to a boil, pour off the water, then start the recipe – – measure out 1 1/2 cup of beans and 1 1/2 cup of water, bring to a boil and then summer for 20 to 25 minutes?
Thank you.

Gabrielle Langlois2 years ago

what if I have a can of lima beans, can I use them? why just mentioning frozen?

jimmy p2 years ago

for me this is better than regular hummus

JPSM2 years ago

Re: substituting canned Lima beans. Though I’m not the recipe contributor, it would seem to me that canned Lima beans would be much less firm, mushier, not to mention the additional sodium usually present in canned vegetables. The result of using canned would impact the healthfulness, taste and consistency.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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