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Lima Bean Hummus

Rated as 5 out of 5 Stars

"Copycat recipe for Roots lima bean hummus in Asheville, NC!"
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10 m servings 204
Original recipe yields 6 servings (2 cups)


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  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.


  • 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 23.3 6.8 0 1035 Full nutrition

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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 ...