Garlicky Baby Lima Bean Spread
- 1 cup dried baby lima beans, sorted, soaked overnight, drained, and rinsed
- 1 3-inch piece kombu
- 1 â„4 teaspoon coarse sea salt
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 â„4 teaspoon red pepper flakes
- 1 teaspoon minced fresh sage
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 â„4 teaspoon freshly ground
- white pepper
Instructions:
Garlicky Baby Lima Bean Spread is best served with crudités, crackers, or toasted bread.
- In a medium-size saucepan over high heat, combine the lima beans and the kombu with enough water to cover by 1 inch and bring to a boil. Skim off any foam, reduce the heat to medium, and simmer, partially covered, for 45 minutes. Add 1 teaspoon salt and simmer for another 15 minutes. Drain the beans. Remove the kombu and compost it.
- While the beans are cooking, in a small sauté pan, combine 1 tablespoon of the olive oil with the garlic, cumin, and red pepper flakes over medium heat. Sauté for 11â„2 minutes, until fragrant, then add the sage and 1â„4 teaspoon salt. Sauté for another 30 seconds then remove from heat.
- To make the dip, combine the beans, sautéed garlic mixture, lemon juice, lemon zest, 1â„4 teaspoon salt, and 1â„4 teaspoon white pepper in a food processor fitted with a metal blade. Process until smooth. Transfer to a serving bowl and drizzle with olive oil.