HERBED LIMA BEAN HUMMUS

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

Active time: 25 min Start to finish: 1 hr

2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint

Accompaniment: sesame won ton crisps or toasted pita wedges

Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.

Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur?e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.

Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Cooks' note:
• Dip keeps, covered and chilled, 3 days.

Makes about 4 cups
Gourmet
Gourmet Entertains
February 2000