Greek Lima Bean Dip

Submitted by Courtney (from Moosewood Restaurant’s Low-Fat Favorites)

Makes 2&1/2 cups)

3 cups cooked lima beans* (2 15-ounce cans drained, but RESERVE LIQUID-butter beans are the same thing)
2 garlic cloves, minced or pressed
1/4 cup lemon juice
2 Tbsp minced fresh dill (about 2 tsp dried)
1 Tbsp chopped fresh mint (about 1 tsp dried) (I only use a little)
1/3 cup minced red onions
salt and pepper to taste

In a blender or food processor, puree the limas, garlic, lemon juice, dill and mint. If needed, add about 1/4 cup of the reserved bean liquid to aid in pureeing. Process until smooth and creamy. Fold in the red onions by hand and add salt and pepper to taste. Serve at room temperature, or chill for at least and hour and serve cold.

*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)

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