* Exported from MasterCook *
Greek Lima Bean Hummus
Recipe By :Michelle @ Je Mange la Ville's inspiring Greek Lima Bean Dip
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces frozen lima beans -- salted water to cover
4 garlic cloves -- (I used roasted garlic)
Zest of a lemon
Juice of 3 lemons -- (Michelle uses 2 lemons, I wanted more lemon flavor in front)
1/4 white onion -- roughly chopped (this was important, Michelle suggests red onion or a sweet Vidalia onion)
2 tablespoons fresh herbs -- (Michelle used oregano, I used thyme)
1 tablespoon fresh mint
2 tablespoons olive oil -- (Michelle uses 1/4 cup and hers was more creamy, of course)
Salt & pepper to taste
-------- ------------ --------------------------------
16 ounces frozen lima beans -- salted water to cover
4 garlic cloves -- (I used roasted garlic)
Zest of a lemon
Juice of 3 lemons -- (Michelle uses 2 lemons, I wanted more lemon flavor in front)
1/4 white onion -- roughly chopped (this was important, Michelle suggests red onion or a sweet Vidalia onion)
2 tablespoons fresh herbs -- (Michelle used oregano, I used thyme)
1 tablespoon fresh mint
2 tablespoons olive oil -- (Michelle uses 1/4 cup and hers was more creamy, of course)
Salt & pepper to taste
Cook the lima beans and drain well. Place all the ingredients in a food
processor and process til smooth. Serve on crostini with goat cheese and
fresh herbs.
processor and process til smooth. Serve on crostini with goat cheese and
fresh herbs.
Makes 2 1/2 cups
Prep time: 20 mins
Total time: 60 mins
Prep time: 20 mins
Total time: 60 mins
Per Tablespoon: 23 Cal (28% from Fat, 15% from Protein, 57% from Carb); 1
g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 3 g Carb; 1 g Fiber;
NetCarb2; 0 g Sugar; 6 mg Calcium; 0 mg Iron; 6 mg Sodium; 0 mg
Cholesterol; Weight Watchers 0
g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 3 g Carb; 1 g Fiber;
NetCarb2; 0 g Sugar; 6 mg Calcium; 0 mg Iron; 6 mg Sodium; 0 mg
Cholesterol; Weight Watchers 0
Per 1/4 Cup: 92 Cal (28% from Fat, 15% from Protein, 57% from Carb); 4 g
Protein; 3 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 14 g Carb; 3 g Fiber;
NetCarb11; 1 g Sugar; 24 mg Calcium; 1 mg Iron; 24 mg Sodium; 0 mg
Cholesterol; Weight Watchers 1 point
Protein; 3 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 14 g Carb; 3 g Fiber;
NetCarb11; 1 g Sugar; 24 mg Calcium; 1 mg Iron; 24 mg Sodium; 0 mg
Cholesterol; Weight Watchers 1 point
Cuisine:
"Mediterranean"
Source:
"Alanna Kellogg @ A Veggie Venture"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
"Mediterranean"
Source:
"Alanna Kellogg @ A Veggie Venture"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 88 Calories; 3g Fat (29.3% calories
from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 25mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.
from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 25mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 802 797 0 0 0 0 0
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Thanks for sharing your recipes
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