Tuesday's Cupboard—Lima Bean Dip

Substitute any kind of canned bean for this recipe_I like to use lima beans, which is what the original recipe calls for.  

Inspired by an original recipe by Weight Watchers Online 2015

Middle Eastern Bean Dip

Easy lima bean dip

serves 6
prep time:  15 minutes

  • 4 T. extra-virgin olive oil
  • 2 T. lemon zest (the zest from 1 lemon)
  • 3 T. lemon juice (the juice from 1 lemon)
  • 1 T. ground cumin
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 3 15-oz. cans lima beans, rinsed & drained
  • 2 tsp. chopped garlic in water (jarred) or 2 fresh cloves, chopped
  • 1/2 c. freshly chopped oregano
  • 1/2 c. freshly chopped Italian flat parsley
  • paprika

Fresh lemon zest & ground cumin add delectable Middle Eastern
flavors to this dip.  Add a little bottled lemon juice if the dip is too thick.

make it!
  1. Combine all ingredients in a food processor or blender.  If you use a hand blender (like I do), hand mash the ingredients first to soften the mixture.
  2. Add lemon juice if the mixture is too stiff.
  3. Top with paprika & freshly ground black pepper.

I love this recipe with flavorful lima beans!

Serving suggestions
  • In a pita or a sandwich thin with sliced fresh cucumbers & fresh greens
  • On toasted English muffins topped with sliced Roma tomatoes & cracked black pepper
  • With any crunchy cracker or toasted baguette rounds

• spark • joy • in the • kitchen •

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