I got a hankering for some sort of green, minty, spring-like concoction the other day and decided to try some lima bean hummus...at least that's what I'm calling it...if you prefer, it's just a dip made from lima beans. I wasn't sure how it would turn out; but we liked it. It's bright and refreshing.
If you do a search for it, you'll find lots of different variations...I decided to keep mine plain and simple by blending together the following ingredients:
10 oz bag of frozen baby lima beans, thawed
1 large clove of garlic (it was pretty big, so probably the equivalent of 1.5 or 2 average-sized cloves)
15 - 20 fresh mint leaves (according to taste...this turned out fairly minty)
1 tablespoon fresh lemon juice
zest of 1 organic lemon
1/2 teaspoon salt ( or to taste)
pinch of black pepper to taste
finely chopped fresh chives to garnish
I didn't add any oil to this batch to keep it lean, but it would be yummy to add a tablespoon or so of olive oil while blending, or to drizzle some over the top at the table.
It made a nice addition to last night's dinner, which was tofu, chard, and sweet corn "quiche" on a salad of baby greens and watercress.
For the quiche, I made a variation of VeganLovlie's recipe ...thanks Vegan Lovlie! If you haven't checked out her blog, I recommend it...she whips up some great vegan food with very interesting recipes and gorgeous photos. Instead of mushrooms and broccoli, I used chard and added some turmeric and other spices. It's a versatile recipe that would be good any time of day. I'll be packing the leftovers for lunch next week.
I hope everyone has a relaxing Sunday.
No comments:
Post a Comment