Lima Bean Hummus recipe

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Ingredients

3 tablespoons safflower oil, or more as needed
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 ½ teaspoons tamari (gluten-free soy sauce)
½ teaspoon ground cumin
½ teaspoon Celtic sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 (1x4 inch) piece kombu seaweed (such as Emerald Cove®)
1 pinch cayenne pepper
1 ¾ cups cooked lima beans
1 tablespoon chopped fresh parsley, or more to taste

Nutrition Info

203.8 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 9.7 g
fiber: 4 g
protein: 6.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1035.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor, blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.

Recipe Yield

2 cups

Recipe Note

Copycat recipe for Roots lima bean hummus in Asheville, NC!

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