Garlicky Lima Bean Spread

Garlicky Lima Bean Spread Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.


8 servings (serving size: 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 67
Caloriesfromfat 24 %
Fat 1.8 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 10.2 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 157 mg
Calcium 18 mg


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


1. 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.

2. Place beans and remaining ingredients in a food processor; process until smooth.

Cynthia Nicholson,

Cooking Light

June 2008
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