Roasted garlic paste comes in a tube, which makes it easy to squeeze out just the amount you need. Look for it in the spice section of the supermarket. Use a 10-ounce package of frozen baby lima beans if you can't find fresh ones. Serve with summer vegetable crudités such as whole radishes, baby carrots, endive leaves, zucchini, and yellow squash strips.
2 cups fresh lima beans
1/3 cup fresh parsley leaves
1/3 cup water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons roasted garlic paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
How to Make It
Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
Place beans and remaining ingredients in a food processor; process until smooth.
I made this spread as a "Welcome Spring" Palm Sunday affair for family and everyone really enjoyed it! A few things to note: 1) If you buy garlic paste, check the label for added salt - I didn't and needless to say, the extra salt added via recipe made it too salty; 2) To combat the salt, I added 2 tbsps. of cider vinegar and more lemon juice. The addition worked well for flavor (actually I think the vinegar is necessary) but thinned out the "spread" to work more as a dip. No biggie, and it worked for us so I'd probably make the same adjustments again in the future. 3) a few of my guests are "spicy" adverse, so I used Chipotle Sauce (1 tbsp in all) for a nice smoky hint with no real heat. Nice and bright (both in color and flavor), this one is a keeper. I served with carrots, small wheat crackers and parsnip (amazing with the parsnip!) A great spring recipe to serve to a crowd and I'd definitely make again. Enjoy!