📝 About This Recipe
Move over hummus; this velvety Lima Bean Puree offers a sophisticated, buttery alternative that is as elegant as it is comforting. Inspired by the rustic 'Fava' of the Greek islands but utilizing the creamy texture of large lima beans, this dip is brightened by fresh lemon zest and the depth of slow-roasted garlic. It’s a versatile masterpiece that serves as a stunning centerpiece for any mezze platter or a luxurious base for grilled seafood.
🥗 Ingredients
The Legume Base
- 2 cans (15 oz each) Large Lima Beans (Butter Beans) (rinsed and drained thoroughly)
- 1/4 cup Vegetable Broth (low sodium, plus more for desired consistency)
Aromatics & Acids
- 4-6 pieces Roasted Garlic Cloves (squeezed from the husk)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Lemon Zest (finely grated)
- 2 tablespoons Tahini (well-stirred)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
Seasonings & Herbs
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon White Pepper (for a clean look and subtle heat)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
For Garnish
- 2 tablespoons Pine Nuts (lightly toasted)
- 1/2 teaspoon Aleppo Pepper or Smoked Paprika (for color and warmth)
- 5-6 pieces Fresh Mint Leaves (torn for fragrance)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by rinsing your canned lima beans under cold water until the water runs clear and the foam disappears. Drain them very well.
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2
In a small saucepan over medium heat, add the drained beans and the 1/4 cup of vegetable broth. Simmer gently for 5-8 minutes; this softens the skins and ensures a much smoother puree.
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3
While the beans warm, place the roasted garlic cloves, lemon juice, lemon zest, tahini, salt, cumin, and white pepper into the bowl of a high-speed food processor.
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4
Pulse the garlic and lemon mixture several times until a thick paste forms.
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5
Transfer the warm lima beans (and any remaining broth from the pan) into the food processor.
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6
Process the mixture on high for 1 full minute. Stop and scrape down the sides of the bowl with a rubber spatula to ensure no lumps remain.
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7
With the motor running on low, slowly drizzle in the 1/3 cup of extra virgin olive oil in a steady stream. This creates an emulsion, resulting in a fluffy, whipped texture.
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8
Check the consistency. If the puree is too thick, add an extra tablespoon of warm broth or water and blend again.
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9
Taste the puree. Adjust the seasoning with more salt or lemon juice if needed; the flavors should be bright and punchy.
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10
Fold in the finely chopped parsley by hand to maintain its vibrant green color without tinting the entire dip.
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11
Transfer the puree to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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12
Toast the pine nuts in a dry pan over medium heat for 2 minutes until golden and fragrant.
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13
Garnish the dip with the toasted pine nuts, a dusting of Aleppo pepper, the torn mint leaves, and a final generous drizzle of olive oil.
💡 Chef's Tips
For the smoothest texture possible, use a high-powered blender instead of a food processor. If you have time, gently pinch the skins off the lima beans after simmering; it’s tedious but results in a 'mousseline' quality. Always use fresh lemon juice; bottled juice lacks the essential oils that provide the necessary floral aroma. If you don't have roasted garlic, sauté 2 cloves of fresh minced garlic in a little olive oil until golden before adding to the mix. Make this a day ahead to let the flavors marry; just bring it to room temperature before serving as the olive oil will firm up in the fridge.
🍽️ Serving Suggestions
Serve warm with toasted za'atar pita chips or crusty sourdough bread. Use as a healthy, protein-rich spread on a Mediterranean-style vegetable wrap. Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to complement the lemon notes. Serve as a bed for pan-seared scallops or grilled lamb chops. Accompany with a side of pickled radishes and kalamata olives for a salty contrast.