Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lima Bean–Tahini Dip
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 131 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 131 mg
Ingredients
Directions
- 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.
- 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.
- Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.
