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


6 to 10





  • 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


  • 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.


  • 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.

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