Lima Bean Dip (Salsa di Fagioli)

Photo: Randy Mayor; Styling: Jan Gautro

Fava beans are traditional in this hummuslike dip. Use them, if you find them, in place of the lima beans. Serve with raw vegetables for dipping.

Yield: 8 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 32%
  • Fat: 3.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 13g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 195mg
  • Calcium: 21mg

Ingredients

  • 1 pound frozen baby lima beans
  • 3 tablespoons sesame seeds, toasted
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1 garlic clove

Preparation

  1. 1. Cook beans in boiling water 10 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid.
  2. 2. Place sesame seeds in a blender; process until finely ground. Add juice and remaining ingredients; process until blended. Add beans and 1/2 cup reserved liquid; process until almost smooth, scraping sides of blender occasionally.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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