Lima Bean and Basil Dip

 


For Thanksgiving, I made this trio of dips from Indian-ish that were as easy as tossing things into a blender and turning it on. We took them to my in-laws' (we had both been quarantining) where they went down a treat with my mother-in-law's freshly baked rosemary bread. 

My favorite dip out of the three was the lima bean and basil dip, which intrigued me as soon as I read that frozen lima beans were involved. I have never bought frozen lima beans in my life, but in they went in my shopping cart as soon as I saw the recipe. The dip is soooo delicious--like a thick creamy pesto. The next day I put it on a turkey and cheese sandwich, and it made the sandwich amazing. I can think of a million uses for this dip and will definitely be making it again. 

Lima Bean and Basil Dip

(Recipe from Indian-ish)

  • 10 oz frozen or cooked lima beans (1 1/4 cups)
  • 8 large fresh basil leaves 
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 garlic clove, crushed
  • 1/2 cup olive oil
  • 1 tbsp fresh lime juice (from about half a lime)

  1. If using frozen lima beans, put them in a microwave-safe dish and microwave for 5 minutes, until all the beans are thawed and warmed. Let cool to room temperature. 
  2. Add the lima beans to a blender. Add the remaining ingredients and blend to a chunky hummus-like consistency, scraping down the sides as you go to make sure everything is thoroughly combined. If the mixture gets too thick, add a little extra olive oil. Season to taste. Transfer to a serving bowl.

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