This is great as a snack in the afternoon, or put it out at a party instead of regular hummus. I like to serve it with these crackers from Food Should Taste Good.
1 16-oz bag frozen baby lima beans
2 cloves garlic
1 tsp salt
Picked parsley leaves from 2 to 3 stems, about 1 tbsp
Juice of ½ lemon, about 1 tbsp
Zest of ½ lemon, about 1 tsp
3 tbsp olive oil
3-4 tbsp water (optional)
Bring a medium pot of water to a boil. Add lima beans and garlic cloves, bring back to a boil and cook until tender, about 10 minutes. Drain and rinse under cold water to stop the cooking process.
Place lima beans and garlic in a food processor, add the remaining ingredients except water and process until completely smooth. If the lima bean mix does not move smoothly add a tablespoon at a time of water until mixture is completely smooth. Taste and add more salt or lemon zest if desired.
Place in serving bowl and refrigerate for at least 30 minutes, but 1 to 2 hours is best. Dip will get better as it sits, giving the flavors a chance to develop and becomes completely cold.
Serve with your favorite dippers like carrot sticks and crackers.
Next time I make it I want to play around with adding a little cooked bacon or sauteed shallots.
**Note: I reduced the amount of oil in this recipe and added some water instead to create a creamy consistency. I wanted to maintain the flavor of the lima beans instead of muddling it with the flavor of olive oil. You can add more oil if you like. Other additions that would be really good are cumin, cilantro instead of parsley, fresh dill or a little pesto instead of the water.