Appetizers

Lima Bean Hummus with Pita Chips

Name: Lima Bean Hummus with Pita Chips
Cook time: 50 minutes
Yield: 6 to 10

Exotic flavors transform frozen lima beans into this delicious appetizer with Indian and mid-eastern influences. It's excellent for entertaining, as a snack, or even as a sandwich spread.

Prep

Cook

50 minutes

Servings

6 to 10

Level

Easy

Ingredients

Hummus

¼ cup (½ stick) Challenge Butter
1½ cup chopped onions
¾ teaspoon minced fresh garlic
1 teaspoons coriander
½ teaspoon cumin
⅛ teaspoon red pepper
⅓ cup water
2 cups frozen baby lima beans
2 Tablespoons chopped fresh flat leaf parsley
2 Tablespoons chopped fresh mint leaves
3 Tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper coarsely ground

Chips

6 6-inch pita breads, each cut into 8 wedges
6 Tablespoons Challenge Butter, melted
½ teaspoon kosher flake salt (optional)

Directions

Hummus

1

Melt butter in a large fry pan over medium heat. Add onions and garlic; slowly cook until onions are soft and lightly brown (about 20 to 25 minutes.)
2

Add coriander, cumin and red pepper; stir and continue to cook for a minute or two, to develop the spice flavors.
3

Add water and bring to a boil. Stir in lima beans, return to a boil stirring gently. Cover, reduce heat and simmer 20 minutes or until beans are tender.
4

Stir in parsley, mint, lemon, salt and pepper. Puree mixture in food processor.
5

Transfer to a bowl, cool to room temperature and serve as a spread for pita chips or crackers. Yields about 2 cups.

Chips

6

Preheat oven to 375°F.
7

Split pita wedges horizontally, arrange “inside up” in a single layer on baking sheets, brush lightly with melted butter and sprinkle with salt.
8

Bake until crisp and golden, about 10 minutes. Yields 8 dozen chips.