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.
- Portion size 625 servings
- Credits : Canadian Living Magazine: December 2003
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 32 mg
- Protein 1 g
- Calories 24.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 2.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 3.0