Lima Bean Tahini Dip Recipes

Steps:

• Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
• Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
• Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

Steps:

• Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

Steps:

• Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
• Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
• Serve with toasted triangles of pita.

Steps:

• Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
• Drain bean mixture in a sieve and transfer to a food processor. 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.
• Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Steps:

• Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
• Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
• Shut off heat.
• Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
• Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
• Puree mixture in batches in a blender until smooth. Season to taste.
• Place in serving bowls or crockes.
• Use as a spread for crackers, toasteds or grilled bread etc.