Ingredients
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One 16-ounce package frozen Lima Beans
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1 cup extra-virgin Olive Oil
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¼ cup Tahini Paste
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2 or 3 Garlic
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2 teaspoons Lemon Zest
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1 teaspoon Sea Salt
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¼ teaspoon Cayenne Pepper
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Paprika
Directions
Oh. My. Stars. Since learning how to make this, I’ve become addicted. Just wait. You’ll see. Serve it with toasted wedges of pita bread or naan. (P.S.: Use the same two lemons to give you both the zest and the juice.)
Steps
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1
Done
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In a medium saucepan, bring 1 cup water to a boil. Add the lima beans to the boiling water and, when the water returns to a boil, cover the pan, turn the heat to low, and cook the beans until they are just tender, 10 to 12 minutes. Drain the beans and let cool. Set aside 5 or 6 whole lima beans for garnish. |
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2
Done
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In the bowl of a food processor, combine ½ cup of the olive oil, the tahini paste, garlic, lemon zest, lemon juice, salt, and cayenne. Mix until blended. Add the cooked lima beans in small batches, slowly adding the remaining ½ cup oil (or more) and scraping down the |
