Lima Bean–Tahini Dip

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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2 cups frozen baby lima beans

4 cups baby spinach 

1/2 cup tahini

1/2 cup fresh cilantro 

1/4 cup fresh dill, plus chopped dill for topping

1/4 cup extra-virgin olive oil, plus more for drizzling

1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice 

1 clove garlic, grated

Kosher salt and freshly ground pepper

Crumbled feta cheese, for topping

Crudités, for serving


  1. Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
  2. Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
  3. Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.