Garlicky Lima Bean Spread
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.
Yield: 8 servings (serving size: 3 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 67
- Calories from fat: 24%
- Fat: 1.8g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.3g
- Protein: 2.9g
- Carbohydrate: 10.2g
- Fiber: 2.3g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 157mg
- Calcium: 18mg
Ingredients
- 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
Preparation
- 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.
Garlicky Lima Bean Spread Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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Layered Lima Bean Dip
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Roasted Garlic-Edamame Spread
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Garlicky White Bean Dip
Sunset
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