Friday, April 13, 2007
Frozen Green: Lima Bean Hummus
Really, it's good. It is. Even if you hate lima beans.
Given the weather here, our lovely spring is a bit on the frozen side, with a forecast that includes snow for tomorrow. Snow! I was hoping to be done with the cabin fever days of winter.
I’ve been making spring-like dishes using the other frozen vegetables around here — the ones in my freezer as opposed to the fields.
This is a nice appetizer and a way to get kids to eat a vegetable as a dip instead of the usual side dish. Even for those of us who do not like lima beans, this one has a great, fresh flavor due to the lemon juice and a bright green color that is perfect for a healthy lunch or dinner. The first batch has just been finished, and my husband is already wanting more.
Lima Bean Hummus
1 16 oz. Package frozen lima beans
1 cup vegetable broth, low sodium
2 garlic cloves
1/2 tsp salt
3 tbs. Fresh lemon juice (plus zest strips for garnish)
Pepper to taste
1/3-1/2 cup olive oil
For a spicy Asian flair:
1 tbs. Chopped mint and 1 tbs. Chopped basil
1 tsp. Sracha hot sauce (Asian market)
1 tbs. Chopped flat leaf parsley
Heat vegetable broth and frozen lima beans to a boil. Reduce heat, cover and simmer for 15 minutes until the lima beans are soft. Peel garlic, no need to chop. Put everything except the zest and garnish ingredients in the food processor, including the broth from the lima beans. Pulse until it is a nice puree. Add olive oil with processor running until the hummus is the desired texture. Serve with pita bread or any good bread.