Basil Lima Bean Hummus

by on September 7, 2012

Hey friends! Having Monday off made this week fly by and I’m pretty excited Friday is already here!!

Today I have a fun recipe to share. It all started with the lima bean mousse we had at the Arcadia vegetarian wine dinner last week…

I couldn’t get the cucumber cups with mousse out of my head and I knew we had a bag of frozen lima beans in the freezer. Despite having nothing packed for the beach when I  came home from work on Friday evening, I started whipping up a batch of hummus. You see where my priorities are.

Basil Lima Bean Hummus

We needed a healthy snack for the drive. :)

I ate a few crackers with the hummus before leaving and then packed the rest in a cooler so I could share it with my friend Jess and her family at the beach. I was a little apprehensive when we broke it out one night as an appetizer before dinner (you just never know how new foods are going to go over) but it was a huge hit! A couple of people even thought there was some sort of cheese in it because it tasted so creamy… nope, it’s vegan.

Basil Lima Bean Hummus

4.3 from 3 reviews

Basil Lima Bean Hummus
Prep time
Total time
A new twist on an old classic, this lima bean hummus is creamy, sweet and super easy to make!
Recipe type: Appetizer
  • 12 oz bag of frozen lima beans
  • 1 Tablespoon tahini
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium cloves garlic, sliced
  • ½ teaspoon sea salt
  • ¼ cup fresh basil, chopped
  • freshly ground pepper, to taste
  • ¼-1/2 cup reserved cooking liquid or water, more or less to thin dip as desired
  1. Cook lima beans according to package directions, drain and reserve ¼-1/2 cup of the cooking liquid.
  2. In a food processor, combine all ingredients except cooking liquid or water.
  3. Purée until smooth, gradually adding liquid as desired to thin dip and scraping down sides of bowl as needed.

By the way, I was getting a lot of emails from people asking for an easy way to print my recipes so I’m now formatting them with the print button. I hope this is helpful!

Basil Lima Bean Hummus

This recipe is a lovely change of pace from regular hummus – it has a sweeter flavor and works great as a dip with crackers or veggies, as a spread on sandwiches or as a salad topping. Speaking of crackers, the ones in these photos are Raisin Rosemary Crisps from Trader Joe’s and they are phenomenal. My cousin told me about them a few weeks ago and I’m now in love a.k.a I can’t stop eating them by the handful. If you buy them, don’t blame me, I gave you all a fair warning. ;)

Let me know what you think of the hummus if you try it!

{ 19 comments… read them below or add one }

Lauren September 7, 2012 at 7:59 am

Ooohhh this looks great Brittany! I have never used lima beans for hummus, in fact, I can’t remember the last time I ate a lima bean. Sounds delicious!


Erica { } September 7, 2012 at 8:39 am

I don’t think I’ve ever had lima beans before, but I *love* hummus, so I’ll have to give this a shot!


Brittany Mullins September 8, 2012 at 10:24 am

Let me know if you do! :)


daria September 7, 2012 at 8:41 am

I love hummus so I need to try this! Thanks!


Beth @ Tasty Yummies September 7, 2012 at 9:24 am

This looks amazing. I cannot believe how creamy it is. I actually love lima beans, so I cannot wait to try this.


Rachel September 7, 2012 at 10:25 am

This looks great! I love hummus!


Paige @ Healthy Hits the Spot September 7, 2012 at 10:56 am

I’m pinning this one! Must try!


Brittany Mullins September 8, 2012 at 10:23 am

Thanks Paige. I hope you like it!


Sara September 8, 2012 at 10:14 am

Those crackers look good! Have you ever tried the Lesley Stowe Raincoast Crisps fig & olive cracker? They are the best. Once the box is open, there is no coming back :-p


Brittany Mullins September 8, 2012 at 10:21 am

YES!!! They remind me of those, only they’re smaller and cheaper. They are just as addictive. :)


Lauren September 9, 2012 at 5:04 pm

This sounds so delicious! I can’t wait to try it!


Burdette Jennison October 22, 2012 at 3:50 pm

That hummus looks beautiful, I have to try this!!


Louisa December 18, 2012 at 3:40 am

this recipe is so good. I used dried lima beans and I think I overcooked them but it didnt matter.


Brittany Mullins December 18, 2012 at 4:17 pm

So glad you liked it Louisa!


Robyn April 7, 2013 at 3:23 pm

I also used dried lima beans, along with frozen basil from last summer’s garden, and it’s fantastic! Super yummy – thanks Brittany!


michelle March 4, 2013 at 1:23 am

Love the dip. Added a chilli and used lime and cumquat juice instead of the lemon as I didnt have any. YUM. CHEERS


Daleen Grimes March 31, 2013 at 5:47 pm

This may be the best darn dip I’ve ever made Brittany. My diet is very low acidity, so this is perfect! I’ll now use this as a sandwich spread also. Thank you TONS!


Brittany Mullins March 31, 2013 at 7:04 pm

Yay! I’m so glad that you like it Daleen!


Paola June 3, 2013 at 5:38 pm

The perfect use for that sad bag of lima beans sitting in the kitchen cupboard…wanting to stray from the standard hummus recipe and I’m glad I came across yours! I added dried coriander and sumac to give it a middle eastern flair and deepen the overall flavor- a hit in my household!


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