Lima bean, 2 cups
Raw tahini, 4 tablespoons
Garlic, 1 clove
Lemon juice, 2-3 tablespoons
Olive oil, 1-2 tablespoons
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
Bean cooking water, about 1/2 cups
1. Soak the beans in water for about 24 hours.
2. Cook the soaked beans in a covered pot with plenty of water for about 2-3 hours (you can also use a pressure cooker). The goal is to reach a very soft texture. Do not forget - save 1/2 cup of the cooking water (maybe we will need them later). In addition, set aside also about 1/2 cup of the beans for garnish at the end.
3. Grind all the ingredients (except the cooking water we kept aside) in the food processor until a smooth spread is obtained. If necessary, add the bean cooking water, taste and fix seasoning.
4. Serve the spread with the whole beans we kept aside, and garnish with olive oil and pine nuts. Can be stored in a closed box/jar in the refrigerator for 2-3 days. You get a perfect lima bean spread!
5. Bon appetite (:
Total time: 1-2 days
Equipment: food processor.
The spices in the recipe are according to personal taste. The preparation method also includes soaking and cooking. The nutritional value does not include the garnish of olive oil and pine nuts.