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Soak lima beans in water overnight. The following day cook them in water to cover together with onion, garlic, and salt until tender. Drain on a colander and reserve cooking liquid.
Process lima beans in the processor. Add cilantro and parsley, cumin, pepper, lemon juice to taste, 3 to 4 tablespoons olive oil, dill and mint. Process and add the necessary cooking liquid to obtain a smooth puree. Correct the seasoning. Transfer puree to a bowl and cool to room temperature.
Drizzle with olive oil and serve.
Serve with pita wedges.
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