Lima Bean Hummus

• 1 pound shelled lima beans (I used frozen, organic beans that I thawed at room temp), cooked until tender but not mushy
• 2-3 tablespoons safflower or olive oil
• zest of 1 lemon
• 1 tablespoon 1 teaspoon freshly squeezed lemon juice (from about 1 lemon)
• 1 teaspoon sea salt
• 1 clove garlic, peeled and minced
• 3/4 teaspoon cumin seed, toasted and ground
• 1 tablespoon 2 teaspoons tahini
• 1/2 teaspoon fresh lemon thyme leaves

1. Put everything into a food processor and blend until the mixture reaches your desired level of smooth. Serve with chopped veggies and pita!
2. Note: If you want to make burgers, leave things relatively chunky. Shape into patties, fry in a skillet and serve with whole grain bread and arugula mayo.rnrnIf you want this to be a straight-up hummusy dip, puree until very smooth, adding more oil if needed.

beans, safflower, freshly squeezed lemon juice, salt, clove garlic, cumin, tahini, fresh lemon thyme

Taken from food52.com/recipes/32950-lima-bean-hummus (may not work)