Lima Bean Spread with Cumin And Herbs
. 7
7
Ingredients
| 10 | ounces |
lima beans, canned
frozen |
* |
| 4 | cloves |
garlic
crushed and peeled |
|
| ¼ | teaspoon |
sweet red bell peppers
crushed |
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
freshly ground to taste |
* |
| 1 | tablespoon |
mint leaves
chopped fresh |
|
| 1 | tablespoon |
cilantro
chopped fresh |
* |
| 1 | tablespoon |
dill weed
chopped fresh |
* |
Directions
Bring a large saucepan of lightly salted water to a boil.
Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes.
Remove from heat and let cool in the liquid.
Drain the beans and garlic.
Transfer to a food processor.
Add oil, lemon juice, cumin, salt and pepper; process until smooth.
Scrape into a bowl, stir in mint, cilantro and dill.
