Recipes › Lima Bean Hummus with Toasted Cumin Oil
Lima Bean Hummus with Toasted Cumin Oil
A lighter, subtly sweeter alternative to chickpea hummus that's smooth, pale green, and absolutely addictive. Lima beans blend into a silkier texture than chickpeas and have a gentle, buttery flavor that works beautifully with tahini and lemon. Finished with a drizzle of cumin-infused oil, this is a crowd-pleasing dip that surprises everyone who asks what's in it.
Ingredients
- 2½ cups cooked lima beans, warm (from 2 15-oz cans, drained)
- 3 tbsp tahini
- 1 clove garlic
- 3 tbsp lemon juice
- 4 tbsp olive oil, divided
- 1 tsp ground cumin, divided
- 3 tbsp ice water
- ¾ tsp salt
- ¼ tsp smoked paprika, for garnish
Contains: sesame.
Method
- Blend lima beans, tahini, garlic, lemon juice, 2 tbsp olive oil, 1/2 tsp cumin, and salt in a food processor until roughly combined. Stream in ice water and blend for 3-4 minutes until completely smooth and creamy.About 8 min
- Taste and adjust salt and lemon. Transfer to a serving bowl, creating a shallow well in the center.About 3 min
- Heat remaining 2 tbsp olive oil in a small pan over medium heat. Add remaining 1/2 tsp cumin and cook for 30 seconds until fragrant. Pour over the hummus.About 2 min
- Dust with smoked paprika and serve with warm pita or crudités.About 1 min
Tips
- Warm beans blend much smoother than cold ones — use them just out of the can.
- Ice water, blended in for several minutes, creates an airy, silky texture.
- Taste for acid — lima beans need more lemon than chickpeas.
Ring the changes
- Add a handful of fresh mint or basil for a herbed version.
- Stir in roasted garlic instead of raw for a milder, sweeter hummus.
Keeping it
Refrigerate covered for up to 5 days. Bring to room temperature and stir before serving.
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