Lima Bean Pesto Hummus
For a green-hued, fresh-tasting hummus use frozen lima beans and fresh basil leaves instead of chickpeas. Serve with your favorite crackers, pita bread, or crudités. Lima beans stand in for chickpeas in this fresh, flavorful spread or dip. Frozen lima beans don’t take long to cook, and they make a nice green base for this basil-infused hummus.
INGREDIENTS
- 1½ cups frozen baby lima beans (8 oz.)
- ½ cup fresh basil
- 1 tablespoon + 1½ teaspoons fresh lemon juice
- 1½ teaspoons tahini
- 1 small clove garlic
- Sea salt and freshly ground black pepper, to taste
INSTRUCTIONS
- In a medium saucepan combine lima beans and 1½ cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until tender. Drain.
- In a blender or food processor combine lima beans, basil, lemon juice, tahini, and garlic. Cover and blend until smooth. Season with salt and pepper; pulse to combine.
- Transfer hummus to a bowl. Cover and chill until ready to serve.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/











