Lima Bean Spread with Cumin and Herbs - 3g Carbs, 1g Fiber, 0g Added Sugar
From: EatingWell - August/September 2005, November 1997, The EatingWell Diabetes Cookbook (2005)
Humble limas are transformed into a sensational Mediterranean
spread that is vibrant with a mix of fresh herbs and spices. You
can substitute frozen edamame beans for the limas in Step 1; cook
according to package directions.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Active Time: 20 minutes
Total Time: 1 hour
Makes: About 1 1 /2 cups
1 (10 oz pkg) frozen lima beans
4 cloves garlic, crushed and peeled
1/4 tsp crushed red pepper
2 Tbsp extra-virgin olive oil
4 tsp lemon juice
1 tsp ground cumin
1/2 tsp salt, or to taste
Freshly ground pepper, to taste
1 Tbsp fresh mint, chopped
1 Tbsp fresh cilantro, chopped
1 Tbsp fresh dill, chopped
Bring a large saucepan of lightly salted water to a boil. Add lima
beans, garlic and crushed red pepper; cook until the beans are tender,
about 10 minutes. Remove from heat and let cool in the liquid.
Drain the beans and garlic. Transfer to a food processor. Add oil, lemon
juice, cumin, salt and pepper; process until smooth. Scrape into a bowl,
stir in mint, cilantro and dill.
Make Ahead Tip:
Cover and refrigerate for up to 4 days or freeze for up to 6 months.
Serving Size: 1 Tablespoon
Nutrition per Serving:
25 Calories, 1g Fat, 0g Sat, 1g Mono, 0mg Cholesterol, 1g Protein,
3g Carbs, 1g Fiber, 0g Added Sugars, 56mg Sodium, 62 mg Potassium
Exchanges: Free food
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