Lima Bean Hummus

Lima Bean Hummus

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about 1 1/2 cups
10 Min
10 Min
Stove Top


  • 12 oz
    frozen lima beans (or equivalent amount of cooked fresh lima beans)
  • 2 Tbsp
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    fresh lemon juice, to taste
  • 2 clove
    garlic, peeled
  • 1/2 tsp
  • ·
    cracked black pepper, to taste
  • 1/4 c
    fresh basil, coarsely chopped (fresh only!)
  • 1/4-1/2 c
    reserved cooking liquid from the lima beans, or as much as desired to thin

How to Make Lima Bean Hummus


  1. Cook lima beans according to package directions, drain and reserve ¼-1/2 cup of the cooking liquid. Note: to retain the nutrients and vitamins in the lima beans, I suggest lightly steaming.
  2. In a food processor, combine all ingredients *except* cooking liquid or water.
  3. Purée until smooth, gradually adding cooking liquid as desired to thin dip; scraping down sides of bowl as needed.
  4. Arrange on a bowl or platter. Serve with cut up grille baguette, pita or Arabic bread, matzo, etc.

Printable Recipe Card

About Lima Bean Hummus

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean
Dietary Needs: Vegetarian

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