- 3 tablespoons safflower oil, or more as needed
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons tamari (gluten-free soy sauce)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 (1x4 inch) piece kombu seaweed (such as Emerald Cove®) (optional)
- 1 pinch cayenne pepper
- 1 3/4 cups cooked lima beans
- 1 tablespoon chopped fresh parsley, or more to taste
- Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor; blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.
04/13/2018
recipepes.com
Lima Bean Hummus, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
