Lima Bean Hummus with Pita Chips

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.


50 minutes






  • ¼ cup (½ stick) Challenge Butter (salted)
  • 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


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


  • 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.


  • 1
    Preheat oven to 375°F.
  • 2
    Split pita wedges horizontally, arrange “inside up” in a single layer on baking sheets, brush lightly with melted butter and sprinkle with salt.
  • 3
    Bake until crisp and golden, about 10 minutes. Yields 8 dozen chips.