We eat a lot of hummus in this house so I started making my own. I like experimenting, so no bean, spice or condiment is off limits when I’m in a hummus making mood. The lowly Lima bean is no exception. My poor family are my guinea pigs.
I like to use dried beans for a variety of reasons. They are cheap. Bags of beans don’t take up a lot of space in my pantry. I don’t have to open or recycle cans. I can control what goes into them while cooking. I also like the way the house smells while they cook in my slow cooker. Starting with dry does require planning ahead, but I find it easy to start the beans in the morning while I make breakfast. Just pop them in the slow cooker, cover with water and maybe throw in some bay leaves, rosemary or smashed garlic cloves. Easy. I never pre-soak. Because A) I’m lazy and B) I don’t believe that really makes a difference. At least not enough to warrant that much extra time and effort.
Yesterday all I had at hand was a package of dried lima beans. Yes lima beans. But they were fantastic! I cooked them in the slow cooker with rosemary from the yard. I just throw the whole branch in there and then the leaves fall off during cooking. I do recommend removing the woody stem before consuming though. That was sarcasm, I know you knew that.
My mini Ninja food processor is my go-to tool for easy hummus making. It is powerful, compact for easy storage and cleans up easily by hand or in the dishwasher. That’s a win. The cooked limas were really creamy and soft after cooking, not that mealy texture you get from the frozen variety. Limas went into the Ninja along with some spicy chili oil poured off from a jar of Mama Lil’s peppers and some brine from dill pickles plus salt. Blended and done. It was super! I think it will be especially yummy as a sandwich spread, but it may not survive long enough to try that since it is pretty delicious eaten with crackers!