Move over chickpeas, this lima bean hummus is creamy, sweet and unique! The flavor is bright and refreshing with a hint of sweetness from the lima beans and basil.
We are huge hummus fans over here. There are so many different flavor combinations, I could eat hummus every day and not get sick of it.
I already have a creamy hummus recipe (made with chickpeas) here on EBF, but today we’re switching up the hummus game and making it with lima beans!
Yup! I had a sad bag of lima beans just sitting in my freezer (I originally bought them to make Brunswick stew, but that didn’t happen for some reason sooo I decided to try a lima bean hummus instead.
The end result was amazing! The fresh basil and lemon juice bring a light, refreshing flavor that I can’t get enough of. Plus it’s creamy while being 100% vegan.
What Are Lima Beans?
Lima beans are technically considered a white bean even though they’re usually light green or cream colored. They are packed with protein and fiber and are a really great source of iron. Lima beans are some of the most mild tasting beans (similar to chickpeas) that taste more nutty than bean-like.
Lima Bean Hummus Ingredients
frozen lima beans – you can also use dry lima beans (and cook them up) if you have the time and want to make this dip from scratch
tahini
extra-virgin olive oil
freshly squeezed lemon juice
garlic cloves
sea salt
fresh basil
freshly ground pepper
How to Make Lima Bean Hummus
Cook beans – Cook frozen lima beans according to the package directions, drain and reserve 1/2 cup of the cooking liquid.
Process – Combine the lima beans, tahini, olive oil, lemon juice, garlic, basil, salt and pepper in your food processor and puree until smooth. Gradually add cooking liquid to thin the dip to your preferred consistency. Scrape down the sides of the bowl as needed.
How to Eat Lima Bean Hummus
How not to eat lima bean hummus is the real question! We are fully obsessed with this hummus and it seems like we have eaten it in every possible way. Here are some of our favorites:
Thank you so much for this recipe! I developed a severe allergy to chickpeas a few years ago and have been missing hummus terribly. This recipe is fantastic!
Hey Alysa – Maybe Greek yogurt, avocado or sun butter?! Obviously haven’t tried it but trying to think of something that would add fat and creaminess! Let me know what you end up trying if you make this!
I’ve been making this for 6 months now with my Ninja. It’s delicious. I’ve tried it with frozen lima beans however and I didn’t care for it as well. It’s much better to use dried beans in my opinion. To me, it kind of tastes like garlic mashed potatoes. Nobody else in the house really cares for it – bonus for me – I eat it up with a bag of tortilla chips. I’ve also frozen the leftovers in 1 cup plastic bowls, thawed overnite, no change in taste or texture, yum! I also use fresh basil from the garden (it adds a better flavor to this than the bottled dried basil from the store). The way I preserve the basil is just run it under water, throw the leaves in a container, and put straight in freezer. There is no need to blanch the basil, or any greens for that matter, just rinse them with water, and freeze with the water droplets on them – when you are ready to use, just get the amount you need from the freezer, and put straight into your blender.
Thanks so much for sharing this recipe, it’s one of my favorite recipes.
I’m going to try using the coriander seed and I love the idea of using this for a sandwich/pita spread.
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Thank you so much for this recipe! I developed a severe allergy to chickpeas a few years ago and have been missing hummus terribly. This recipe is fantastic!
Ah yay! I am so glad that you are enjoying this recipe, Maura. Thank you so much for your review + star rating, I so appreciate it.
I love this hummus dip, I think it is a perfect snack or light dinner!
Thank you for the inspiration! 🙂
Sarah
http://www.dietofcommonsense.com
Been on a homemade hummus kick lately and made this recipe today and it’s so good! Super creamy and the basil gives it a pesto-y flavor!
Woo!! So glad you loved this recipe, Denise. Thanks for the review. I so appreciate it!
Is there a non sesame substitute for the tahini? Should we just leave it out entirely? (Due to a sesame allergy in the family) thanks!
Hey Alysa – Maybe Greek yogurt, avocado or sun butter?! Obviously haven’t tried it but trying to think of something that would add fat and creaminess! Let me know what you end up trying if you make this!
I’ve been making this for 6 months now with my Ninja. It’s delicious. I’ve tried it with frozen lima beans however and I didn’t care for it as well. It’s much better to use dried beans in my opinion. To me, it kind of tastes like garlic mashed potatoes. Nobody else in the house really cares for it – bonus for me – I eat it up with a bag of tortilla chips. I’ve also frozen the leftovers in 1 cup plastic bowls, thawed overnite, no change in taste or texture, yum! I also use fresh basil from the garden (it adds a better flavor to this than the bottled dried basil from the store). The way I preserve the basil is just run it under water, throw the leaves in a container, and put straight in freezer. There is no need to blanch the basil, or any greens for that matter, just rinse them with water, and freeze with the water droplets on them – when you are ready to use, just get the amount you need from the freezer, and put straight into your blender.
Thanks so much for sharing this recipe, it’s one of my favorite recipes.
I’m going to try using the coriander seed and I love the idea of using this for a sandwich/pita spread.