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.
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.
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 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:
Store your homemade lima bean hummus in an airtight container in the refrigerator for up to 5 days.
If you make this lima bean hummus be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!