Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices.
- Contributed by Healthy Recipes for diabetic Friends Y-Group
- Source: Eating Well Diabetes Cookbook
- Formatted by Chupa Babi in MC: 07.14.07
- Active time: 20 minutes | Total time: 1 hour
- Makes about 1½ cups
- 1 x 10-ounce package frozen lima beans
- 4 cloves garlic, crushed and peeled
- ¼ teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- freshly ground pepper to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- Bring a large saucepan of lightly salted water to a boil.
- Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes.
- Remove from heat and let cool in the liquid.
- Drain the beans and garlic.
- Transfer to a food processor.
- Add oil, lemon juice, cumin, salt and pepper; process until smooth.
- Scrape into a bowl, stir in mint, cilantro and dill.
- You can substitute frozen edamame beans for the limas in Step 2; cook according to package directions.
- Make ahead tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
Nutritional information Edit
Per 1 tablespoon serving:
- 25 calories | 1 g fat (0 g sat, 1 g mono) | 0 mg cholesterol | 3 g carbohydrate | 1 g protein | 1 g fiber | 56 mg sodium.
- Carbohydrate Servings: 0
- Exchanges: Free food