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Lima Bean and Tahini Dip

Lima Bean and Tahini Dip
PREP TIME
5 min
YIELDS
2 1/2 servings

Aside from dipping vegetables or fresh pita into this dip, it’s also great as a spread on sandwiches or shaken up with some extra oil and vinegar and used as a salad dressing.

Recipe by Dan Clapson using a mystery ingredient – tahini – from a Chopped Canada challenge. See the full post here.

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Ingredients

2
cup cooked lima beans
cup tahini
1
clove garlic
2
tsp lemon zest
1
tsp paprika
½
tsp salt
½
tsp ground black pepper
2
Tbsp olive oil
1
Tbsp lemon juice
2
tsp white wine vinegar
12
kalamata olives, pitted and chopped
¼
cup fresh parsley, loosely chopped
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Directions

Step 1

Place the first 7 ingredients in a food processor and pulse several times.

Step 2

Continue to pulse while adding the oil and lemon juice until a fine paste forms.

Step 3

Transfer to a medium bowl and stir in remaining ingredients.

Step 4

Garnish with a few parsley leaves and finish off with a drizzle of olive oil.

Step 5

Keep cold in the refrigerator until ready to serve. Will keep for up to 1 week.

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