Lima Bean Hummus

Lima Bean Hummus | ChopChop


This pale-green puree makes a tasty, scoopable dip for raw vegetables. If you don’t have fresh mint, you can use a teaspoon of dried mint—even from a peppermint tea bag! Just add it to the beans while they’re cooking.

Hands-on time: 25 minutes
Total time: 20 minutes
Makes: 8 Servings

Kitchen Gear: 

Measuring spoons
Measuring cup
Medium-sized pot with lid
Pot holders
Colander or strainer
Citrus zester or grater
Cutting board
Sharp knife (adult needed)
Food processor (adult needed)
Rubber spatula
Serving bowl or lidded container


1 package
(10 oz) package frozen baby lima beans (not thawed)
2 cups
1⁄2 teaspoon
ground cumin
1⁄2 teaspoon
2 tablespoons
fresh lemon juice
1⁄2 teaspoon
grated lemon zest
3 tablespoons
olive oil
2 tablespoons
chopped fresh mint leaves
garlic clove, peeled and minced, or ½ teaspoon garlic powder
1 tablespoon
hot water (if you like)


  1. Put the lima beans and water in the pot and put the pot on the stove. Turn the heat to high and cover the pot. When you see steam coming out from under the lid, turn the heat down to low and simmer until the beans are tender and creamy, 10–15 minutes. Drain the beans in the colander or strainer.
  2. Put the lima beans and the rest of the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth, about 1 minute. You can add 1–2 tablespoons of hot water if you want the dip to be creamier. Now taste the hummus. Does it need more lemon juice? More salt or mint? If so, add it and taste again.
  3. Using the spatula, scoop the dip into the serving bowl or lidded container.
  4. Serve right away or cover and refrigerate up to 5 days.


  • Make it spicy with 1/4 teaspoon cayenne or chili powder.
  • Make it herbier with 2 tablespoons chopped fresh cilantro or basil leaves.