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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A low-calorie appetizer or dip for a holiday buffet. Always a hit. Ingredients:
20 oz frozen baby lima beans |
1 large onion, chopped |
5 garlic cloves, smashed with side of a large knife |
1 teaspoon salt |
2 cups water |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh flat-leaf parsley |
1 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
3 tablespoons fresh lemon juice |
5 tablespoons extra-virgin olive oil |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fresh mint |
Directions:
1. Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes.
2. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
3. Drain bean mixture in a sieve and transfer to a food processor.
4. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
5. Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
6. Serve with Toasted Pita Wedges.
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