Prep Time
5 min
Yields
2 1/2 servings
Aside from dipping vegetables or fresh pita into this dip, it’s also great as a spread on sandwiches or shaken up with some extra oil and vinegar and used as a salad dressing.
Recipe by Dan Clapson using a mystery ingredient – tahini – from a Chopped Canada challenge. See the full post here.
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ingredients
2
cup cooked lima beans
⅓
cup tahini
1
clove garlic
2
tsp lemon zest
1
tsp paprika
½
tsp salt
½
tsp ground black pepper
2
Tbsp olive oil
1
Tbsp lemon juice
2
tsp white wine vinegar
12
kalamata olives, pitted and chopped
¼
cup fresh parsley, loosely chopped
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directions
Step 1
Place the first 7 ingredients in a food processor and pulse several times.
Step 2
Continue to pulse while adding the oil and lemon juice until a fine paste forms.
Step 3
Transfer to a medium bowl and stir in remaining ingredients.
Step 4
Garnish with a few parsley leaves and finish off with a drizzle of olive oil.
Step 5
Keep cold in the refrigerator until ready to serve. Will keep for up to 1 week.