Hummus is such a favorite quick appetizer. And it's so easy to make homemade hummus!While hummus is typically made with garbanzo beans -- in fact, last week's Kitchen Parade column includes a recipe for traditional homemade hummus -- it needn't be. This version, inspired by Je Mange la Ville, a lovely food blog based in Portland, Oregon, uses lima beans.
Topped with a little goat cheese and fresh thyme: my book club loved it! And the green color is much welcome compared to the muddy gray of hummus made with garbanzo beans. Aren't those little crostini pretty?
THE HEART OF THE MATTER This is my contribution to an event hosted this month by JoAnna's Food -- and this month featuring, um, yes, vegetables. Hmmm. How hard do you think it was to pick a vegetable recipe to participate in the event? Not too hard, since A Veggie Venture is all vegetable recipes, 100% vegetables and nothing-but-vegetables! But the collection of recipes for the event will be great fun since the northern hemisphere is in the height of summer vegetables and the southern hemisphere cooks are enjoying their wintry finds.
FROM THE ARCHIVES The Recipe Box is full of vegetable recipes and includes a growing collection of appetizers made with vegetables. But believe it or not, this is the first time I've cooked lima beans on A Veggie Venture. I need more lima bean recipes!
TWO YEARS AGO Shredded Zucchini with Thyme ... "This zucchini is good -- very good -- and ever so simple."
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LIMA BEAN HUMMUS
See Je Mange la Ville's inspiring Greek Lima Bean Dip
Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 2 1/2 cups
Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 2 1/2 cups
Salted water to cover
16 ounces frozen lima beans
4 garlic cloves (I used roasted garlic)
Zest of a lemon
Juice of 3 lemons (Michelle uses 2 lemons, I wanted more lemon flavor in front)
1/4 of a white onion, roughly chopped (this was important, Michelle suggests red onion or a sweet Vidalia onion)
2 tablespoons fresh herbs (Michelle used oregano, I used thyme)
1 tablespoon fresh mint
2 tablespoons olive oil (Michelle uses 1/4 cup and hers was more creamy, of course)
Salt & pepper to taste
Cook the lima beans and drain well. Place all the ingredients in a food processor and process til smooth. Serve on crostini with goat cheese and fresh herbs.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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