MIDDLE EASTERN: A Variation on Hummus

March 16, 2007 at 12:34 pm Leave a comment

I remember eating this almost daily the summer I got married. Angela even packed a little bowl of it for us to take on our honeymoon. What a wonderful friend!

2 cups cooked lima beans(reserve the liquid)
1/4 cup lemon juice
1 – 2 Tbsp Bragg’s or Tamari
pinch of curry or cumin
3 – 5 cloves minced garlic
1/8 – 1/4 cup olive oil
dash of salt

Blend together the cooked limas, garlic, lemon juice, olive oil, Bragg’s or Tamari, dash of salt, pinch of curry or cumin. Add more of the reserved liquid if necessary to achieve the desired texture.

From the Eat Right 4 Your Type website


Entry filed under: Dairy-Free, Middle Eastern, Vegan, Vegetarian. Tags: .

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