Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 10-ounce package frozen lima beans
- 4 cloves garlic, crushed and peeled
- ¼ teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- freshly ground pepper to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
Directions
Bring a large saucepan of lightly salted water to a boil.
Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes.
Remove from heat and let cool in the liquid.
Drain the beans and garlic.
Transfer to a food processor.
Add oil, lemon juice, cumin, salt and pepper; process until smooth.
Scrape into a bowl, stir in mint, cilantro and dill.