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Lima Bean Hummus
2 10-oz. pkgs. frozen baby lima
beans
1 large onion, chopped
5 garlic cloves, smashed
1 tsp. salt
2 cups water
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
1 tsp. ground cumin
1/4 tsp. cayenne pepper
4 tbsp. fresh lemon juice
5 tbsp. olive oil
2 tbsp. fresh dill, chopped
2 tbsp. fresh mint, chopped
Simmer beans, onion, garlic, salt, and water in a covered saucepan until beans
are tender, about 8 minutes.
Stir in cilantro and parsley and let stand,
uncovered for 5 minutes.
Drain bean mixture and transfer to a food processor. Add cumin, cayenne, 3
tbsp. lemon juice,
4 tbsp. oil, dill and mint and puree until smooth.
Transfer to a bowl and cool to room temp, stirring
occasionally. Season
with salt and pepper and add lemon if necessary. Put dip in a bowl and
drizzle
with the remaining olive oil.
Serve with tortilla or pita chips.
   
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