Elevate your snacking with this super creamy lima bean dip! Lima beans (also known as “butter beans”) give this an extra smooth texture that will rival your favorite hummus. Great for an afternoon snack, or a party dish.
- 1 16-oz bag frozen baby lima beans
- 2 cloves garlic
- 1 tsp salt
- Picked parsley leaves from 2 to 3 stems, about 1 Tbsp
- Juice of ½ lemon, about 1 Tbsp
- Zest of ½ lemon, about 1 tsp
- 3 Tbsp olive oil
- 3–4 Tbsp water (optional)
- Bring a medium pot of water to a boil. Add lima beans and garlic cloves, bring back to a boil and cook until tender, about 10 minutes. Drain and rinse under cold water to stop the cooking process.
- Place lima beans and garlic in a food processor, add the remaining ingredients except water and process until completely smooth. If the lima bean mix does not move smoothly add a tablespoon at a time of water until mixture is completely smooth. Taste and add more salt or lemon zest if desired.
- Place in serving bowl and refrigerate for at least 30 minutes, but 1 to 2 hours is best. Dip will get better as it sits, giving the flavors a chance to develop and starts to get colder, somewhere around room temp is a good place to serve it at.
- Serve with your favorite dippers like carrot sticks and crackers.
- I reduced the amount of oil in this recipe and added some water instead to create a creamy consistency. I wanted to maintain the flavor of the lima beans instead of muddling it with the flavor of olive oil. You can add more oil if you like. Other additions that would be really good are cumin, cilantro instead of parsley, fresh dill or a little pesto instead of the water – feel free to get creative!