Lima Bean–Tahini Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 131
- Total: 20 min
- Active: 10 min
Ingredients
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
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.