Herbed Hummus

2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint

Simmer beans, onion, garlic, salt, and water in a
3-quart saucepan, covered, until beans are tender,
about 8 minutes. Stir in cilantro and parsley and let
stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food
processor. Add cumin, cayenne, 3 tablespoons lemon
juice, 4 tablespoons oil, dill, and mint and
pur
e until smooth. Transfer to a bowl and cool
to room temperature, stirring occasionally. Season
with salt and pepper and add lemon juice to taste.

Mound dip in a serving bowl and drizzle with remaining
tablespoon oil.



Hummus and Pesto Recipes

http://groups.yahoo.com/group/hummus-and-pesto-recipes/

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