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.

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Lima Bean Hummus with Pita Chips

Hummus

  1. ¼ cup (½ stick) Challenge Butter (salted)
  2. 1½ cup chopped onions
  3. ¾ teaspoon minced fresh garlic
  4. 1 teaspoons coriander
  5. ½ teaspoon cumin
  6. ⅛ teaspoon red pepper
  7. ⅓ cup water
  8. 2 cups frozen baby lima beans
  9. 2 Tablespoons chopped fresh flat leaf parsley
  10. 2 Tablespoons chopped fresh mint leaves
  11. 3 Tablespoons fresh lemon juice
  12. ½ teaspoon salt
  13. ½ teaspoon black pepper coarsely ground

Chips

  1. 6 6-inch pita breads, each cut into 8 wedges
  2. 6 Tablespoons Challenge Butter, melted
  3. ½ teaspoon Kosher flake salt (optional)

Hummus

  1. 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. 2

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

  3. 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. 4

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

  5. 5

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

Chips

  1. 1

    Preheat oven to 375°F.

  2. 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. 3

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

Source: Challenge Home Economist

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