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

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Recipe Summary

prep:
10 mins
total:
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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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2017
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 flavor). I am allergic to tahini so I often use sunbutter or almond butter. The last time I made it I used sunflower oil and it was really good. Try to get an oil that will not impart any taste (some oils really do not have good flavor at all and will affect the overall taste of the hummus). The fresh parsley also gives it a pop of flavor so don't leave it out! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2017
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 flavor). I am allergic to tahini so I often use sunbutter or almond butter. The last time I made it I used sunflower oil and it was really good. Try to get an oil that will not impart any taste (some oils really do not have good flavor at all and will affect the overall taste of the hummus). The fresh parsley also gives it a pop of flavor so don't leave it out! Read More
(1)
Rating: 5 stars
11/18/2020
DELICIOUS!!!!!! The choice of herbs was great, and I added more garlic. Instead of parsley, I used Cilantro. Read More
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