Bean Dip with Zahtar
Mild, buttery lima beans, available frozen in supermarkets, lend a lovely pale green colour and rich texture to this dip, which is equally good made with chickpeas or white beans. Zahtar is a Middle Eastern spice mixture that's available at Middle Eastern grocers, but is a cinch to make yourself. Increase the jalapeño peppers to two, if you enjoy the heat.
Servings: 2-1/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 24 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 32 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 1% |
| vit C | 3% |
| folate | 1% |
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2 cups (500 mL) frozen lima beans
1/4 cup (50 mL) extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 cup (50 mL) minced fresh parsley
Zahtar
Preparation:
In small saucepan, cover and cook lima beans with 2 tbsp (25 mL) boiling water until tender, about 5 minutes. Transfer to food processor to let cool.
Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic and jalapeño pepper until onion is softened, about 6 minutes.
Add onion mixture to food processor along with lemon juice, salt and 1/4 cup (50 mL) water; purée until smooth. Pulse in parsley. Transfer to shallow bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with Zahtar.
Additional Information
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Substitution: Replace cooked lima beans with 1 can (19 oz/540 mL) white beans or chickpeas, drained and rinsed. Reduce water to 2 tbsp (25 mL) and salt to 1/4 tsp (1 mL).
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