If you can make humous out of chickpeas, you can make it from any other bean. I haven’t attempted the edamame puree that has been rather popular with foodies, though I probably should since there are always bags of edamame in the freezer. I like to snack on them as is though. So I resorted to killing some other beans. I tried making a lima bean puree (since I couldn’t see making a snack of of lima beans).
This is a low-fat version, though I guess you could always add a spoonful of olive oil to help the pureeing process. I found a bit of water was enough, but the texture is for sure a bit more coarse without oil. I used this as a spread on crackers and it was OK. It didn’t lack flavor but I think it was slightly on the bland side, then again, adding more stuff to it would definitely make it too complex. I think this would be best suited for crackers that are flavored.
Lima Bean “Humous”
1 can lima beans
2 cloves garlic
Blend all in food processor. Serve immediately or refrigerate in air tight container (should last a few days).