At our Catskill B & B and Spa we like to mix things up. We take traditional vegetarian dinner recipes and change the ingredients. Here is one of my favorites
LIMA BEAN HUMMUS
Here is a high protein recipe for Lima Bean Humus. Humus recipes usually use chickpeas (garbanzo bean). Here is a new take on an old favorite.
Serve with a whole grain pita and you have a nutrition rich high vegetarian protein meal
This recipe makes 2 cups of Hummus
12 oz Lima Beas
1 teaspoon minced fresh garlic
3 tablespoons extra-virgin olive oil
1 tablespoon of fresh lemon juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons chopped fresh basil
1 teaspoon cumin powder
Black and white pepper to taste
2 tablespoons of herbal Vegit – Low sodium salt replacement
1 teaspoon cilantro leaves
- 1. Boil lima beans till soft. Place the beans and garlic into a blender or food processor. Pour in olive oil, vinegar and lemon juice; add basil, cilantro, Vegit and pepper. Cover and puree until smooth. Lima Bean Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use. The vinegar add potassium and serves a s a natural preservative.
Lewis Harrison is an natural foods chef who specializes in vegetarian and vegan recipes. American author, speaker and Life Coach. An expert on natural foods and whole foods nutrition, stress management and personal development he is the owner of the Catskills Bed and Breakfast in Stamford, New York – Thecatskillsbedandbreakfast.com
He is the creator of a distance learning course in Holistic nutrition and natural healing at the Natural Healing Academy – http://www.LewisHarrisonsNaturalHealingAcademy.com.
He also offers corporate stress management programs and through the Chair Massage Company at http://www.eventschairmassage.com
Lewis is the author of 3 vegetarian recipe books and nine books on Nutrition and personal development. He has a passion for natural foods and whole food cooking and many of his personal spa recipes are included in his books. Lewis Harrison’s books include: