Lima Bean Dip Recipes

LIMA BEAN-TAHINI DIP

Steps:

• Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
• Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
• Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

LIMA BEAN DIP RECIPE - (4.2/5)

Steps:

• Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

LIMA BEAN SPREAD / DIP

Steps:

• Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, 3-5 minute Add the beans, peas broth and salt. Reduce heat to low and simmer about 5 minute Drain, reserving the remaining liquid.
• While the mixture is still warm, puree in a food processor. Slowly drizzle in remaining olive oil while pureeing. Add parsley, lemon juice, rosemary and black pepper and continue to puree. Adjust the consistency with the reserved liquid if needed. The spread should be thick but spreadable.
• Transfer to a bowl, add the cheese, and mix thoroughly.
• Refrigerate at least 30 minute before serving. Garnish with sea salt if desired.

LIMA BEAN DIP

Steps:

• Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
• Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
• Shut off heat.
• Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
• Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
• Puree mixture in batches in a blender until smooth. Season to taste.
• Place in serving bowls or crockes.
• Use as a spread for crackers, toasteds or grilled bread etc.