Lima Bean Hummus
This pale-green puree makes a tasty, scoopable dip for raw vegetables. If you don’t have fresh mint, you can use a teaspoon of dried mint — even from a peppermint tea bag! Just add it to the beans while they’re cooking.
Sharp knife (adult needed)
Medium-sized pot with lid
Colander or strainer
Citrus zester or grater
Food Processor (adult needed)
Serving bowl or lidded container
- 1 (10 oz.) package frozen baby lima beans
- 2 cups water
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon grated lemon zest
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh mint leaves
- 1 garlic clove, peeled and minced, or 1/2 teaspoon garlic powder
- 1 tablespoon hot water
Put the lima beans and water in the pot and put the pot on the stove. Turn the heat to high and cover the pot. When you see steam coming out from under the lid, turn the heat down to low and simmer until the beans are tender and creamy, 10-15 minutes. Drain the beans in the colander or strainer.
Put the lima beans and the rest of the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth, about 1 minute. You can add 1-2 tablespoons of hot water if you want the dip to be creamier. Now taste the hummus. Does it need more lemon juice? More salt or mint? If so, add it and taste again.
Using the spatula, scoop the dip into the serving bowl or lidded container.
Serve right away or cover and refrigerate up to 5 days.
- Make it Spicy: add 1/4 teaspoon cayenne or chili powder.
- Make it Herbier: add 2 tablespoons chopped fresh cilantro or basil leaves.