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

Recipe Summary

total:
10 mins
prep:
10 mins
Servings:
6
Yield:
2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

204 calories; protein 6.8g; carbohydrates 23.3g; fat 9.7g; sodium 1035.5mg. Full Nutrition
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