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Lima Bean Spread With Cumin & Herbs

appetizers, beans & legumes

10 ounces frozen lima beans
4 cloves garlic; crushed and peeled
1 teaspoon ground cumin
freshly ground black pepper; to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill

1. Bring a large saucepan of water to a boil. Add lima beans, garlic, 1 teaspoon salt and crushed red pepper; cook until beans are tender, about 10 minutes. Remove from heat and let beans cool in the liquid.

2. Drain beans and garlic and transfer to a food processor. Add oil, lemon juice and cumin; puree until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in mint, cilantro and dill. (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.)


25 calories per tablespoon: 1 gram protein; 1 gram fat (0.2 gram saturated fat); 3 grams carbohydrate; 95 mg sodium; 0 mg cholesterol: 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 24 servings

Preparation Time: 0:00

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