Hey friends! Having Monday off made this week fly by and I’m pretty excited Friday is already here!!
Today I have a fun recipe to share. It all started with the lima bean mousse we had at the Arcadia vegetarian wine dinner last week…
I couldn’t get the cucumber cups with mousse out of my head and I knew we had a bag of frozen lima beans in the freezer. Despite having nothing packed for the beach when I came home from work on Friday evening, I started whipping up a batch of hummus. You see where my priorities are.
We needed a healthy snack for the drive. 🙂
I ate a few crackers with the hummus before leaving and then packed the rest in a cooler so I could share it with my friend Jess and her family at the beach. I was a little apprehensive when we broke it out one night as an appetizer before dinner (you just never know how new foods are going to go over) but it was a huge hit! A couple of people even thought there was some sort of cheese in it because it tasted so creamy… nope, it’s vegan.
A new twist on an old classic, this lima bean hummus is creamy, sweet and super easy to make!
12 oz bag of frozen lima beans
1 Tablespoon tahini
2 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
2 medium cloves garlic, sliced
1/2 teaspoon sea salt
1/4 cup fresh basil, chopped
freshly ground pepper, to taste
1/4–1/2 cup reserved cooking liquid or water, more or less to thin dip as desired
Cook lima beans according to package directions, drain and reserve 1/4-1/2 cup of the cooking liquid.
In a food processor…