A quick and easy homemade hummus recipe made with lima beans, white beans and green peas. Fresh, nutrient-dense, and budget-friendly!
( Only $0.18 per serving! )
What is Lima Bean Hummus?
Wait, Hummus is made from chickpeas, right? Wrong! Well…no, that’s right. Hummus is often made from chickpeas but it doesn’t have to be made from chickpeas.
Hummus can be made from a variety of legumes from black beans to lima beans, and switching it up now and again can be a fun way to increase the diversity of a plant-based diet. This Lemon Garlic Lima Bean Hummus is made with just 6 ingredients: Lima beans, white beans, green peas, tahini, garlic powder and lemon.
I combine the ingredients in a blender with splash of water and some salt and pepper and blend until smooth and creamy. The result is a beautifully pale green hummus that is delicious on everything from toast and crackers to grain bowls and pita wraps.
Ingredients to Make Lemon Garlic Lima Bean Hummus
- Lima beans. Thawed from frozen is the cheapest and easiest option.
- Green Peas. Also thawed from frozen. Just run under warm water to wackily thaw if you’re in a hurry!
- White beans. Sometimes also known as Cannelini Beans or White Kidney Beans.
- Tahini. Look for the kind that is light in color and very thin and runny!
- Lemon. Fresh lemon takes this hummus to a whole new level! Do not skip!
- Garlic powder. Adds the perfect amount of flavor without being overpowering.
- Salt and pepper to taste
Reasons to Love this Lemon Garlic Lima Bean Hummus
- Budget Friendly. I use thawed frozen lima beans and green peas, plus canned white beans which keeps this recipe to bout $0.18 per serving!
- Nutrient Dense. Loaded with iron, fiber, protein and minerals like magnesium and potassium. Plus calcium from the peas and tahini!
- Quick and Easy to Make. Just a few ingredients…pop ’em in the blender and boom. Homemade hummus. No chopping, no chopping or roasting garlic….just blend and serve!
- Meal Prep Friendly. I make a batch over the weekend, so it’s prepped and ready to use for the week ahead. This will stay fresh in the fridge for about 5 days.
Ways to Serve Lima Bean Hummus
- Spread a thick layer on toasted sourdough. Top with avocado slices, a squeeze of lemon juice and a sprinkle of Everything but the Bagel seasoning. Chef’s kiss!
- Make a veggie wrap for lunch with a large whole wheat tortilla, a thick layer of a hummus, a few handfuls or greens and some pickled red onions. Wrap it up, toast in a non-stick pan and serve!
- Toss with cooked pasta, and salt and pepper to taste along with some lemon zest, red pepper flakes and a few handfuls of arugula at the end. Stir through and top with vegan parmesan if desired!
MORE RECIPES YOU MIGHT LIKE:
- Brazil Nut Pesto Sauce
- One Avocado Guacamole
- Vegan Norwegian Meatballs with Brown Gravy
- Whipped Vegan Feta
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.
Lemon Garlic Lima Bean Hummus
Ingredients
- 1 cup lima beans thawed from frozen
- 1 cup green peas thawed from frozen
- 1 can white beans rinsed and drained
- ⅓ cup runny tahini
- 2 tbsp lemon juice
- ½ cup water
- 1 tsp kosher salt
- ½ tsp garlic powder
Instructions
- Combine all of the ingredeints in a blender and blend until smooth and creamy. Chill for at least one hour or overnight for best results…although I eat this straight out of the blender so feel free to serve immediately if desired. Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Hi Nikki. Saw your Youtube video featuring this recipe, which definitely looks yummy. Always love your videos. Just wanted to mention that most of the frozen vegetables I buy here in Maryland always state that they need to be cooked before consuming. You may have better quality frozen vegetables there in LA, but just wanted to pass this info on because I would hate for you or any of your viewers to get ill from consuming uncooked frozen vegetables. But you made need to cook the vegetables before making the hummus. Hopefully the hummus would still turn out well that way or perhaps just need to buy raw vegetables for the recipe. As usual, there is plenty of info on the internet regarding whether or not to cook frozen vegetables, but you can reference this link for basic info: https://mymonarc.org/2018/06/are-frozen-vegetables-ready-to-eat/
Thank you so much for all the videos and recipes you create!
I made this for myself primarily but my husband ate most of it. Delicious! Fried my blender though. Next time I’ll use my food processor.
Love the recipe! (forgot to rate it on my previous comment)