Lima Bean Spread With Feta and Za’atar
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces dried lima beans, soaked overnight, skins removed
- 1large head garlic
- 6tablespoons extra virgin olive oil
- 2tablespoons lemon juice
- Finely grated zest of 1 lemon
- ½teaspoon cumin seeds, toasted and ground, or ½ teaspoon ground cumin
- ¼cup finely chopped mint leaves
- 5ounces (about ½ cup) crumbled feta
- Salt
- 1teaspoon za’atar (see note)
- Pita bread, for serving
Nutritional analysis per serving (8 servings)
271 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 10 grams protein; 245 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
- Step 2
When beans are soft, reserve about ½ cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
- Step 3
Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za’atar. Serve with pita bread.
- Za’atar, an herb blend, can be made in bulk by mixing 2 tablespoons dried oregano or thyme, 1 tablespoon dried marjoram, 2 tablespoons lightly toasted sesame seeds, 1 tablespoon sumac and ½ teaspoon salt. It is also available from Kalustyan’s, (800) 352-3451 or kalustyans.com.
Private Notes
Comments
So I made it- I’m happy. Used fresh baby Lima’s, sautéed smashed garlic, Vidalia in avocado oil until tender, added carton of fresh mascarpone. Seasoned with juice of 1 1/2 lemons, roasted cumin, sea salt. Pulsed in food processor. This made 2 pints. I might use feta in future- more avocado oil. Fresh cilantro. I’m roasting garlic Naan to spread it on. A local restaurant does a version adding slices of crisp rainbow radishes. I also like spread like this on my morning bagel.
This was fantastic! Made with Rancho Gordo Christmas Limas, lemon infused olive oil (omitting the lemon juice) and grated halloumi cheese. A definite keeper.
This makes a good spread. Lots of fiber. Tasty. I was surprised that it said the lima beans would only take 30 minutes. And indeed, they took more than 60. Next time I would probably use my pressure cooker. (I had presoaked the dried beans more than 24 hours.) The mint I used was dried, it being winter and all. Didn't seem to be a problem. We spread this on whole wheat tortillas that had been softened, then spread a layer of vegan sour cream (made with silken tofu and cilantro). Delish!
Ugly for color but so good to eat. Started with Rancho Gordo baby (green) limas which have great flavor. All the rest per recipe for ingredients & technique. I found it needed a bit more bean broth in step 2 than expected to get to just right texture. Also a little more lemon juice for our taste preferences. Be mindful when seasoning with salt that feta mixed in and za'atar on top will add it too. Fresh mint is "it" in this with the cumin. Served as part of mezze meal.
This was fantastic! Made with Rancho Gordo Christmas Limas, lemon infused olive oil (omitting the lemon juice) and grated halloumi cheese. A definite keeper.
So I made it- I’m happy. Used fresh baby Lima’s, sautéed smashed garlic, Vidalia in avocado oil until tender, added carton of fresh mascarpone. Seasoned with juice of 1 1/2 lemons, roasted cumin, sea salt. Pulsed in food processor. This made 2 pints. I might use feta in future- more avocado oil. Fresh cilantro. I’m roasting garlic Naan to spread it on. A local restaurant does a version adding slices of crisp rainbow radishes. I also like spread like this on my morning bagel.
Advertisement