Bean Hummus Platter

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   1. Pick through and wash the lima beans. Put them in a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy (1 to 1 1/2 hours). Remove from the heat and drain, reserving the cooking liquid.

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   2. To the bowl of a food processor fitted with a steel blade add the warm beans, tahini, garlic, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.*

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   3. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance. Taste carefully for seasoning and add more salt and cayenne, if desired.

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   4. Serve with assorted fresh vegetable dippers, mixed olives, and/or pita wedges. Scott drizzles additional olive oil atop hummus just before serving. Makes 6 cups (48 two-tablespoon servings hummus).

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   *NOTE: If food processor is small, process mixture in 2 batches.

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   Per serving: 82 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 83 mg sodium, 7 g carbo., 2 g dietary fiber, 2 g protein.

No additional tips available.