Lima beans have been on my radar to try for the longest while. I was also planning to do a hummus recipe because a few people requested it. So this was the perfect opportunity to get into the kitchen and do a bit of experimentation with baby lima beans.
This baby lima bean hummus is relatively quick and easy to prepare, using a few basic ingredients. If you want to keep this as traditional as possible you can add tahini as well. The outcome is a smooth, buttery, vegan dip that is perfect for entertaining or as a healthy snack.
Baby Lima Beans Hummus
1 cup baby lima beans (soaked overnight)
4 cups water
1 tsp geera or cumin (powder)
2 cloves garlic
1/3 cup olive oil
1/2 tsp lime juice
salt (to taste)
Add baby lima beans and water to a pressure cooker then cook for 30 minutes or until tender.
Add cooked baby lima beans to a food processor along with geera, lime juice, olive oil and a pinch of salt.
Bring together until a smooth paste is formed. If food processor is getting too hot, add a few ice cubes to the mixture then keep blending.
Transfer hummus to a serving bowl then use the back of a spoon to create swirls on top.
Drizzle with olive oil and garnish with any additional herbs or spices you prefer.