Lima Bean Hummus So Tasty

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Lima Bean Hummus

"Copycat recipe for Roots lima bean hummus in Asheville, NC!"

Ingredients :

three tablespoons safflower oil, or greater as wished
2 tablespoons tahini
2 tablespoons clean lemon juice
1 tablespoon white vinegar
1 half of teaspoons tamari (gluten-free soy sauce)
half teaspoon ground cumin
half of teaspoon Celtic sea salt
half teaspoon ground black pepper
1 clove garlic, minced
1 (1x4 inch) piece kombu seaweed (inclusive of Emerald Cove®) (optional)
1 pinch cayenne pepper
1 three/4 cups cooked lima beans
1 tablespoon chopped clean parsley, or more to flavor

Instructions :

Prep : 10M	Cook : 6M	Ready in : 10M

Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or meals processor; combination till easy. Add lima beans and blend until smooth, including extra oil as preferred. Add parsley and pulse just until combined.

Notes :

Cook dried lima beans according to guidelines on label, adding a chunk of kombu seaweed (aids in digestion) or use frozen or canned lima beans.
Substitute 1/2 teaspoon garlic powder for the clean garlic, if preferred. Substitute sun butter for the tahini, if favored.
Taste and adjust lemon juice or vinegar as needed or upload a chunk more beans if the flavors are too sturdy. If you're having difficulty mixing you may add a little little bit of water, even though attempt no longer to.

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