Lima Bean Spread with Cumin & Herbs

Lima beans? For a spread? Stay with me. Cooked tender with garlic and red pepper flakes, blended smooth with cumin and lemon juice, then finished with fresh mint, cilantro, and dill, lima beans turn into a stunning pale-green dip that reads somewhere between hummus and tzatziki. The creamy texture might fool people who think they don’t like limas.

Cooking the beans with whole garlic cloves infuses both at once, and when it all goes into the food processor together, the garlic’s sweetness shows through without the raw bite you’d get from added minced garlic. Plus, the 10 minutes of boiling softens the cloves completely so they blend smooth without leaving any chunks.

The triple-herb finish (mint, cilantro, dill) is what gives this spread its Middle Eastern pedigree. Each brings something distinct: mint for cool freshness, cilantro for brightness, dill for grassy depth. Using just one would be fine; using all three makes it memorable.

Kitchen Tips

• Stir the herbs in by hand at the very end, not in the food processor. Processing turns herbs into green specks and dulls their color, where hand-stirring keeps them visible and fresh.
• Let the beans cool in their cooking liquid, not drained. They stay plump and absorb more of the garlic-infused water.
• Adjust lemon juice to taste after blending. Different lemons have different acid levels, and this dip can take an extra squeeze.

Variations

• Swap lima beans for edamame or fava beans for similar-but-different green bean spreads.
• Add a tablespoon of tahini for a more hummus-like richness.
• Top with extra olive oil, toasted cumin seeds, and a dusting of smoked paprika for presentation and flavor depth.