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.)
Add coriander, cumin and red pepper; stir and continue to cook for a minute or two, to develop the spice flavors.
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.
Stir in parsley, mint, lemon, salt and pepper. Puree mixture in food processor.
Transfer to a bowl, cool to room temperature and serve as a spread for pita chips or crackers. Yields about 2 cups.
Preheat oven to 375°F.
Split pita wedges horizontally, arrange “inside up” in a single layer on baking sheets, brush lightly with melted butter and sprinkle with salt.
Bake until crisp and golden, about 10 minutes. Yields 8 dozen chips.