Lima Bean Hummus
Published Jan 25, 2021, Updated Aug 11, 2021
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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
- 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:
- With crackers – try my almond flour crackers or use store-bought. I love Simple Mills for store-bought.
- With veggies – this dip is delicious with freshly sliced veggies.
- With avocado toast – spread a little hummus on toast and top with avocado slices for the ultimate breakfast.
- In a breakfast wrap – I recently made this breakfast wrap with chickpea hummus and I can’t wait to pair it with this hummus.
How to Store Homemade Hummus
Store your homemade lima bean hummus in an airtight container in the refrigerator for up to 5 days.
More Recipes With Hummus to Try:
- Hummus Avocado Toast with Toasted Hemp Seeds
- Tortilla Pizzas with Hummus
- Hummus Deviled Eggs
- BBQ Hummus Tuna Sandwich
- Hummus Collard Wraps
Lima Bean Hummus
- 12 oz bag of frozen lima beans, about 2 cups
- 1 Tablespoon tahini
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium cloves garlic, sliced
- 1/2 teaspoon sea salt
- 1/4 cup fresh basil, chopped
- freshly ground pepper, to taste
- 1/4-1/2 cup reserved cooking liquid or water, more or less to thin dip as desired
- Cook lima beans according to package directions, drain and reserve 1/4-1/2 cup of the cooking liquid.
- In a food processor, combine all ingredients except cooking liquid or water.
- Purée until smooth, gradually adding liquid as desired to thin dip and scraping down sides of bowl as needed.
- If you’re cooking lima beans from scratch, you’ll want to cook 3/4 cup dry lima beans, which should give you about 2 cups.
Nutrition information is automatically calculated, so should only be used as an approximation.