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.
- 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)
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.