![]() ![]() Healthy and tastes good? A miracle.įor some silly reason, the grocery store ran out of frozen lima beans and the canned ones were way too pricey so I resorted to the usual chickpeas (garbanzo beans) for this recipe. This is the second time I've made this for our annual New Year's Day feast, and for the second time, it was a huge hit. I won't wait for another party to make it - it would be great to have on hand during the week. I tastes like a little hint of spring in the middle of winter. I also made this for our New Year's Day party, and will definitely do so agian. I agree completely with the previous writer. search for lamb and lima and you'll find it. this is similar to another great recipe on this site that uses the puree as a bed for roast lamb. the mint and dill really do add something so don't skip them. I've also used the leftovers as a filling for a begetarian wrap sandwich-spread hummus it on a whole wheat tortilla, add thinly sliced tomato, bean sprouts, thin sliced cukes and some feta cheese, roll it up and lunch.įantastic! i love limas and love spices more so i reduced the amount of beans to a 12 oz bag so it was nice and spicy. Whir it around in the food processor, serve with pita chips and voila.party dip. I skip the mint, don't wilt the onion, and add a 1/2 bunch of chopped cilantro at the end as well as a few spoonfuls of green-chile/tomatillo salsa for a little extra kick at the end. I love this, and it has been a hit everywhere I've taken it. I will be serving this tomorrow but would not make this hummus as written next time. I think if they were sauteed in olive oil and then added to the processor with the cooked lima beans, I would love this recipe. I guess I just don't like the taste of boiled onions and garlic. That method always produces an unpleasant smell and taste to me and this recipe did also. ![]() I served it warm with veggies.Īfter all these great reviews, I had to try this recipe, even though I am wary of recipes that call for boiling onions and garlic. I didn't have mint on hand, so I had to forego. In the same pan, I added the lima beans and simmered them with chicken broth instead of water. To give it more flavor, I sauteed the onions and garlic. I would definitely make this again, everyone that ate it LOVED it including my three year old who is green averse. I used fresh lima beans and kicked up the cayenne a bit and served it with pita bites. I took this to a party where it was a major hit. Delish, and my friends loved it.Ī great party recipe. I served it at room temp, with some olive oil drizzled on top, as well as some black and white sesame seeds. I liked it much better the next day, once the flavors had a chance to develop. I used a heavy hand with all of the spices, including the salt and pepper. I recommend making this recipe a day in advance. It's the only way I've ever had lima beans prepared that they didn't tasted like a nasty wet baby poo. I've been making this since the recipe first appeared in Gourmet early on I dropped the dill and mint and doubled the cilantro. ![]()
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