Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 1½ cups

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.


  • 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


  1. 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.
  2. 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.
  3. Transfer hummus to a bowl. Cover and chill until ready to serve.

Comments (4)

(5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Marilyn Watson2 years ago
Do you want to report this comment as inappropriate?

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
Do you want to report this comment as inappropriate?

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

jimmy p2 years ago
Do you want to report this comment as inappropriate?

for me this is better than regular hummus

JPSM2 years ago
Do you want to report this comment as inappropriate?

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.


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Darshana Thacker
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 and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap