Sunday, March 30, 2003

Lima bean and pea hummus

This sound terrible when emboldened, but I have never gotten anything but muffled kudos from full mouths when serving this. Greg and I personally adore lima beans...we eat them a lot with garlic and butter. I came across a recipe for lima bean hummus quite by accident and decided to try it. I've served it several times and through trial and error have made it my own.

Start with a bag of frozen baby limas and a half bag of frozen peas, an onion, garlic, olive oil, stock, ground red pepper, cilantro, and fresh parsley if you have it.

dice the onion and the garlic and saute in olive oil.
add ground red pepper (just a pinch)
salt and pepper to taste
and then throw in the beans and peas and saute, stirring frequently
when somewhat tender, add a bit of chicken or veggie stock, just to moisten bottom of will start to smell heavenly right about now!
keep stirring and add dried or fresh cilantro (I'm sure that basil would be nice in the summer)
when very tender, take off heat and add chopped parsley
drizzle more olive oil into mixture and either mash with potato masher to make a chunky dip or
transfer to blender or food processor to whip into more of a hummus dip, adding olive oil as nessesary.

Serve either warm or chill in fridge for at least two hours before serving with baby carrots, pita crisps, or blue corn chips.