Lima Bean and Tahini Dip

  • prep time5 min
  • total time 5 min
  • serves 2 1/2

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.

15 Ratings
Directions for: Lima Bean and Tahini Dip


2 cup cooked lima beans

⅓ 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


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

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

3. Transfer to a medium bowl and stir in remaining ingredients.

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

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

See more: Beans, Olives, Snack


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