5.0 – 1 reviews • Lima Bean Recipes
| Level: |
Easy |
| Total: |
20 min |
| Active: |
10 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 cups frozen baby lima beans
- 4 cups baby spinach
- 1/2 cup tahini
- 1/2 cup fresh cilantro
- 1/4 cup fresh dill, plus chopped dill for topping
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice
- 1 clove garlic, grated
- Kosher salt and freshly ground pepper
- Crumbled feta cheese, for topping
- Crudités, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
221 |
| Total Fat |
20 g |
| Saturated Fat |
3 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
3 g |
| Sugar |
0 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
131 mg |
