Herbed Lima Bean Hummus

By nancytripp

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Ingredients

• 2 (10-oz) packages frozen baby lima beans
• 1 large onion, chopped
• 5 garlic cloves, smashed with side of a large knife
• 1 teaspoon salt
• 2 cups water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne, or to taste
• 3 to 4 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• Accompaniment:sesame won ton crisps or toasted pita wedges

Preparation

Step 1

Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.

Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.

Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Cooks' note:
• Dip keeps, covered and chilled, 3 days.