Lima Bean Dip
A lot of people will express horror if you suggest lima beans as a great source of several important B vitamins, folate, and (especially) a filling combination of fiber and protein.
This is because they had to suffer through bland, overcooked, canned beans in childhood. Using frozen beans and blending them in this well-seasoned vegetable dip is a revelation of healthy flavor.
You'll surprise people with this. Even kids.
- 1 pound lima beans, frozen
- 3 tablespoons sesame seeds, toasted
- ¼ cup lemon juice
- 1 tablespoon extra-virgin olive oil (since this oil is going to contribute flavor and remain uncooked, I would not substitute grapeseed oil or coconut oil. You might want to experiment with a nut oil, if you have one on hand)
- ¾ teaspoon kosher salt
- 1 garlic clove, peeled and smashed
- Bring a large pot to a boil, add beans, and boil for 10 minutes. Reserve ½ cup cooking liquid and then drain.
- Grind toasted sesame seeds in a blender until powdered. Add juice, olive oil, salt, and garlic; blend until smooth. Add beans and cooking liquid, blending until you get your preferred consistency.
- Serve with raw vegetables for dipping.