Garlicky Lima Bean Spread
(Appetizer)

INGREDIENTS

2 cups fresh lima beans
1/3 cup fresh parsley leaves
1/3 cup water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons roasted garlic paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce

DIRECTIONS

Sort and wash beans; drain and place in a medium saucepan. Cover with water to about 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.

Place beans and remaining ingredients in a food processor; process until smooth.

CALORIES: 67 (24% from fat). FAT: 1.8g (sat 0.3g, mono 1.2g, poly 0.3g). PROTEIN: 2.9g. CARB: 10.2g. FIBER: 2.3g. CHOL: 0mg. IRON: 1.2mg. Sodium: 157mg. CALC: 18mg.

SERVINGS: 8 (serving size — 3 tablespoons)

Serve with summer vegetable crudites such as whole radishes, baby carrots, endive leaves, zucchini, and yellow squash strips.

Use a 10-ounce package of frozen baby lima beans if you can't find fresh ones. Roasted garlic paste comes in a tube, which makes it easy to squeeze out just the amount you need -- look for it in the spice section of the supermarket.

Recipe from Cooking Light, June, 2008.