I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.
Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.
I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.
|Lima Bean Hummus with Quinoa Flatbreads and Salsa|
|Recipe by Lisa Turner|
Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health
Cuisine: Middle Eastern
Published on May 11, 2015
Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads
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Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese
On the top of the reading stack: The Sketch Book - Washington Iving
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