Recipe courtesy of Kardea Brown
Lima Bean Hummus with Crackers and Veggies
Getting reviews...
- Level: Easy
- Total: 45 min (not including soaking time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 35 mg
- Sodium
- 155 mg
Hummus is something I always like to have on hand for snacking, so I wanted to do a twist on the classic. The turkey lends such savory flavor to the hummus and the lima beans blend up beautifully smooth and creamy.
- Level: Easy
- Total: 45 min (not including soaking time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 35 mg
- Sodium
- 155 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- To a pot, add the lima beans, then cover with water and add the turkey neck and onion. Bring to a boil, then cook until the lima beans are tender, 15 to 20 minutes. Strain the beans from the liquid and remove the turkey neck and onion.
- Add the lima beans to a food processor along with the olive oil, tahini, lemon juice, garlic and onion powders, garlic and 1/4 cup water. Pulse until the beans are fully broken down and the hummus is nice and creamy. If the hummus is too thick, just add some more water to loosen it up.
- Transfer to a bowl and add a drizzle of olive oil, the flaky salt and paprika. Serve with crackers and vegetables.
