This dip combines the best parts of a pesto and a hummus—it’s got the light, herbaceous quality of the former, and the creamy brightness of the latter. It’s a winning match for sandwiches, crackers, and grain-based salads—and, like many of my mom’s best culinary inventions, it was created by accident. Back in 2005, when she was going through her edamame phase (didn’t we all?!), she was scrambling to make an edamame dip before company came over and realized that she was fresh out of the beans. An old, icy packet of neglected frozen lima beans was unearthed from the freezer, and we’ve never looked at lima beans the same since.
Makes about 1¼ cups
1 If using frozen lima beans, put them in a microwave-safe dish and microwave for 5 minutes, until all the beans are thawed and warmed. Let cool to room temperature.
2 Transfer the lima beans to a blender, add the remaining ingredients, and blend to a chunky, hummus-like consistency. Scrape down the sides of the blender a few times to make sure the dip is uniformly blended. If the mixture is too thick to blend, add a few drops of olive oil to get it going.
3 Taste and adjust the lime juice and/or salt, if needed. Transfer to a serving bowl. This dip keeps, refrigerated in an airtight container, for up to 1 week.