This isn’t a green dip by any means as Greek lima beans are what we in America refer to as butter beans – those large, butter-colored, slightly flatten beans. Full of protein, phosphorus, potassium and iron, butter beans are favored throughout many European countries.

This dip is slightly thicker than hummus and is great with flat bread or crackers served along other mezze such as marinated mushrooms, artichokes, etc.

2, 15 oz. cans of butter beans

2 tbs olive oil, plus more to dress the finished dip

One lemon – juice and zest

Salt and pepper to taste

¼ red onion, finely chopped

2 tsp capers

Drain the butter beans and place into the bowl of a food processor, zest and juice the lemon – reserving half of the zest for topping the finished dip – and add and to the beans along with 2 tablespoons of olive oil, salt and pepper. Puree until smooth and creamy (can add more olive oil if needed).  Place in serving bowl/dish and top with the red onion, capers, remaining lemon zest and a drizzle of olive oil.

Serves 6-8

Copyright 2007.