| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 1 1/2 cups |
Ingredients
- 2 cups fresh or frozen baby lima beans
- 2 cloves garlic, peeled and sliced
- Salt
- 3 tablespoons extra-virgin olive oil
- 1 lemon
- Freshly ground black pepper
- Country-style bread, cut into small pieces
Instructions
- Combine lima beans, garlic, and 1/2 cup salted water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until beans are very soft, about 15 minutes
- Coarsely puree beans and garlic in a food processor. Transfer to a small bowl and gradually beat in olive oil. Remove zest from lemon with a zester (or use a vegetable peeler, then finely julienne zest). Add lemon juice to taste, then season with salt and pepper. Serve in a small bowl with country-style bread on the side — or toast the bread and top with lima mash, drizzle with a little olive oil and top with additional lemon zest.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 193 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 185 mg |
Reviews
If you know your hummas and how to manipulate the recipe, go for it. If you are a hummophobe like me, buy it to-go from a good resturant.
I followed the recipe. Go easy on the initial salt for the cooking. I thought the garlic flavor got cooked out, mabey add when heat reduced. Mine came out watery after puree.
Good luck.