
Appetizers
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.

Cook
50 minutes
Servings
6-10
Level
Easy
Hummus
- 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
Chips
- 6 6-inch pita breads, each cut into 8 wedges
- 6 Tablespoons Challenge Butter, melted
- ½ teaspoon Kosher flake salt (optional)
Hummus
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1Melt 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).
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2Add coriander, cumin and red pepper; stir and continue to cook for a minute or two, to develop the spice flavors.
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3Add 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.
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4Stir in parsley, mint , lemon, salt and pepper. Puree mixture in food processor.
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5Transfer to a bowl, cool to room temperature and serve as a spread for pita chips or crackers. Yields about 2 cups.
Chips
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1Preheat oven to 375°F.
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2Split pita wedges horizontally, arrange “inside up” in a single layer on baking sheets, brush lightly with melted butter and sprinkle with salt.
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3Bake until crisp and golden, about 10 minutes. Yields 8 dozen chips.