White Baby Lima Bean Dip
- Kid-friendly
- Low sodium
- Low fat
- Peanut free
Dried baby lima beans have a beautiful white colour and are very buttery, without the starchy texture that we associate with more mature beans. They make an excellent Middle Eastern–style dip that's a wonderful alternative to hummus. Serve with toasted whole grain pita bread.
Ingredients
- 1 cup (250 mL) dried baby lima beans
- 1 small garlic clove, smashed
- 2/3 cups (150 mL) yogurt
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) tahini
- 3/4 tsp (4 mL) salt
- Pinch cayenne pepper
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) crumbled dried mint
- 1/4 tsp (1 mL) paprika
Preparation
Place beans in saucepan and add enough water to cover by 1 inch/2.5 cm; let soak for 6 hours or overnight. (Or bring to boil; boil for 3 minutes. Remove from heat; cover and let soak for 1 hour.
Discarding soaking liquid, drain. Place in saucepan with 3 cups/750 mL water; boil until tender, 30 to 40 minutes. Drain; let cool.
In food processor or blender, purée together beans, garlic, yogurt, lemon juice, tahini, salt and cayenne. Scrape into shallow bowl. In small saucepan, heat oil over low heat; add mint and fry until fragrant and gently bubbling, about 1 minute. Pour over bean mixture; sprinkle with paprika.
Makes about 2-3/4 cups/675 mL.
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