Time: 20 min.
Complexity: easily
Servings: 6 - 8

This dip is made from cooked lima beans, which are blended in a food processor with spinach, olive oil, lemon, fresh herbs, and tahini sesame paste until it forms a smooth paste. It's almost like hummus, but even healthier! More fiber and more flavor. Drizzle the finished dip with olive oil, sprinkle with crumbled feta, and serve with vegetables for dipping. A great appetizer for a crowd.

Ingredients:

• 2 cups frozen small lima beans
• 4 cups small spinach
• 0.5 cup tahini
• 0.5 cup fresh cilantro
• 1/4 cup fresh dill + chopped dill for topping
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 1 tsp. grated lemon zest + 1/4 tbsp. freshly squeezed lemon juice
• 1 clove of garlic, grated
• Crumbled feta, for topping
• Raw vegetables, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lima beans, sesame, tahini, spinach, lemon zest, cilantro, dill

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Preparation:

Step 1
• In a saucepan over medium-high heat, bring 1 cup of water to a boil. Add the lima beans and cook until tender, 8 minutes. Stir in the spinach until wilted.
Step 2
• Place the vegetables and liquid in a food processor along with the tahini, cilantro, 1/2 cup water, dill, olive oil, lemon zest, juice, and garlic. Season with salt and pepper to taste. Process until almost smooth, adding more water if needed.
Step 3
• Transfer the sauce to a bowl and drizzle with olive oil. Sprinkle with crumbled feta and dill. Serve the dip with vegetables.

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