I in no way used to be keen on lima beans. I suppose a part of the cause is that the first time I had them was from a can and I positioned them in a salad with a as an alternative dreadful dressing. Thankfully I actually have now mastered the artwork of selfmade dressing. The salad was big and I do not like to devour the identical factor for too many days in a row ? Leftovers are nice, however there's a breaking point.
Now that I actually have discovered dried lima beans, I really enjoy them. Although hummus normally is related to chickpeas, here is an exciting twist made with lima beans and served up with crispy quinoa flatbreads and a fairly spicy salsa with avocado. As the temperature heats up, hummus is just best, served up with favored raw veggies. If I failed to tell my dinner visitor that lima beans had been the shining component, I assume he would have figured that he turned into dining on a chickpea hummus. A very well exciting culinary experience.
I could urge you to use dried lima beans in this recipe (and any calling for lima beans for that count). But if you will choose the canned beans for convenience, substitute 14 oz.Cans for the quantity of dried beans known as for right here.
Other hummus recipes to experience from Lisa's Vegetarian Kitchen:
Spicy Indian-fashion Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese
On the top of the analyzing stack: The Sketch Book - Washington Iving
Audio Accompaniment: relative silence, for a alternate, after a loud weekend of garden heroes
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