Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Lima Bean Hummus

Ingredients
20 oz Lima beans, frozen           
1 cup onion, roughly chopped 5-6 Cloves garlic
1 Teaspoon sea salt
2 cups Spring water
2 Teaspoons Ground cumin       
1/4 Teaspoon Cayenne       
1/4 Cup Fresh lemon juice    1/4 Cup Olive Oil
4-6 Fresh Mint leaves
Salt and pepper to taste
Pita bread for serving               

Directions:

• Combine the lima beans, onion, garlic, salt and spring water in a saucepan.
• Bring to simmer and cook about until beans are tender.
• Drain well.
• Put the mixture in a food processor.
• Add the cumin, cayenne, lemon juice, olive oil and mint.
• Puree until smooth.
• Add the salt and pepper to taste.
• Mix well.
• Serve with pita bread.

Enjoy!

PHOTO CREDITS:

Photo: The Expatriate's Kitchen

Jimmy Gherardi
		About the author:
		Jimmy Gherardi is the chef in residence at The Seven Hills School in Cincinnati, OH, and is the Culinary Editor for TASTE Magazine.
	Read More >>

Last update: 21-07-2008 12:58

Published in : Magazine Items, Recipes