Hello again! As a kid I hated lima beans — dry, mealy, gag-inducing. Well, now lima beans are one of the three approved beans, so I’m making an attempt at liking them. This hummus recipe comes from Food and Wine Magazine.
12 oz. frozen lima beans, thawed
1/4 c. organic olive oil
2 cloves garlic
1 medium lemon, zested, plus 1 T. juice
1 t. sea salt
Fresh cracked black pepper
- Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool slightly.
- In a food processor, combine all ingredients. Blend until ingredients combined. You may need to add additional olive oil if it’s too thick.
- Serve with vegetables or GAPS approved “crackers”. Here is my go-to “cracker”.
