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Lima Bean Hummus

Michelle

"Copycat recipe for Roots lima bean hummus in Asheville, NC!"
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Ingredients

10 m servings 204 cals
Original recipe yields 6 servings (2 cups)

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Directions

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  • Prep

  • Ready In

  1. Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor; blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.

Footnotes

  • Cook's Notes:
  • Cook dried lima beans according to directions on label, adding a bit of kombu seaweed (aids in digestion) or use frozen or canned lima beans.
  • Substitute 1/2 teaspoon garlic powder for the fresh garlic, if desired. Substitute sun butter for the tahini, if desired.
  • Taste and adjust lemon juice or vinegar as needed or add a bit more beans if the flavors are too strong. If you're having difficulty blending you can add a little bit of water, although try not to.

Nutrition Facts


Per Serving: 204 calories; 9.7 g fat; 23.3 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 1035 mg sodium. Full nutrition

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Reviews

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I love this recipe, it is very versatile. I forgot to mention that if you use the Kombu seaweed for the dry beans, be sure to remove as much as possible before blending (otherwise it might add ...