We've been craving Middle Eastern food lately, so David decided to create a hummus made with fresh lima beans instead of the standard (canned or dried) chickpeas. We used a mixture of lima varieties from the garden, and added our fresh parsley, cilantro, mint and dill as seasonings. The hummus, a lovely smoky green color, was thick and filling, with a flavor quite distinct from traditional hummus. To round out the meal, we sauteed thin slices of Sfumata di Rosa eggplant (yes, we're still harvestiing eggplant!) and served the hummus and eggplant with warm pita bread, feta, fresh Marketmore cucumbers and Matt's Wild Cherry tomatoes from the garden. Eating from the garden has rarely been better.
Fresh Lima Bean Hummus
1 1/2 cup Fresh lima beans, removed from pods
1/2 onion, chopped
3 garlic cloves, skins removed and smashed
1/2 tsp salt, plus more to taste
black pepper to taste
1 cup water
1/8 cup Italian parsley, chopped
1/8 cup cilantro, chopped
1 1/4 tsp cumin
1/4 tsp cayenne pepper
3 Tbs lemon juice
3 Tbs olive oil
3 Tbs tahini
1 Tbs fresh dill, chopped
1 Tbs fresh mint, chopped
- Combine beans, onion, garlic, 1/2 tsp salt and water and simmer, covered, until beans are tender (about 12 minutes).
- Remove from heat, uncover and add parsley and cilantro. Let steep 5 minutes.
- Drain water. Add cumin, cayenne, lemon juice, olive oil, dill, mint and tahini and puree until smooth. We added more salt at this point, and black pepper. You may need more lemon juice too.
- Sprinkle with sumac. Serve with warm pita.