Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

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