Lima Bean and Basil Dip

Ingrédients

10 ounces frozen or cooked lima beans (1½ cups)

8 large fresh basil leaves

1 teaspoon kosher salt, plus more if needed

1 teaspoon freshly ground black pepper

1 garlic clove, crushed

½ cup olive oil, plus more if needed

1 tablespoon fresh lime juice (from about half a lime), plus more if needed

Instructions

1 fusing frozen lima beans, put them in a microwave-safe dis arg 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 ingred- ents, and blend to a chunky, hummus-like consistency. Scrape down the sides of the blender a few times to make sure the dip is uniformy 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. Transfertoa serving bowl. This dip keeps, refrigerated in an airtight container, for

up to 1 week.

Notes

Used cannellini beans instead of Lima beans and added sundried tomatoes.