Spicy Lima Bean Dip

Pureed lima beans with Mexican seasonings make a very good dip not unlike hummus or white-bean dip. This also works well as a filling for enchiladas. In fact, it was inspired by a recipe for guacamole-filled enchiladas with adobo sauce. (We didn't have any avocados, and I also wanted a higher-protein, higher-fiber filling.)

Spicy Lima Bean Dip

1 1-lb bag frozen lima beans
1 jalapeno pepper, seeded and diced
2 cloves of garlic
1 tbsp olive oil
juice of 1 lemon
1/2 tsp chili powder
1 cup water

Bring lima beans, jalapeno, garlic, and water to a boil. Cook until the lima beans are very soft, about 10 minutes. Drain. Using a food processor (regular or mini), process beans, jalapeno, garlic, oil, lemon and chili powder until mostly smooth - some texture is nice. Add water by the tablespoonful if needed for processing. Garnish with additional chili powder.

Makes dip for a party, or enchilada filling for 3.

More Eggplant Dip

Yes, it's another eggplant dip. This one is flavored with yogurt and allspice; it is mellow and a little bit tangy.

Eggplant-Yogurt Dip

6 oz. plain nonfat Greek yogurt
2 large pinches allspice
1 large pinch cocoa powder
1 tbsp olive oil
salt, pepper
1 small (or 1/2) clove garlic
This much eggplant:



Preheat the oven to 450 degrees. Cut the eggplants into small chunks; toss with the oil, sprinkle with salt and pepper, and roast about 20-25 minutes, until very soft and fairly brown. Let cool. If you dislike eggplant skins, remove them at this time (but they are pretty, and in my mind, delicious).
In a food processor, combine eggplant, yogurt, garlic, allspice, and cocoa. Whirl once or twice. Pick out any large chunks of garlic you see. Continue to blend until mostly smooth.
Serve with pita, chips, or vegetables, or as a spread on toast.

Baba Ganoush

...and we're back. All moved into a new apartment in a new(ish) city; all settled into a new job. I even found a mini-food processor for $2 at a garage sale!

And I'm still really, really into eggplant. I saw these little red eggplants and, naturally, HAD to have them.

And, naturally, had to make dip out of them.


However, turns out they're more bitter any other eggplants I've cooked with; I'd stick with the long slender Japanese ones, or small globe eggplants, instead. In fact, I made baba ganoush yesterday with a mix of Japanese and small globes--it was far superior.

Baba Ganoush (Eggplant Dip)

Five or six small eggplants (enough that, when cut in pieces, they cover a baking sheet).
3-4 tsp tahini
1 clove garlic, smashed
1/2 tsp pimenton de la Vera (optional)
salt to taste
1 tbsp olive oil

Preheat the oven to 450 degrees.

Cut the eggplant into 1-inch to 2-inch chunks. Toss in the oil in a bowl, just to coat. Arrange cut side down on a baking sheet and bake until beginning to brown, 20-30 minutes.
When they have cooled slightly, combine eggplant, tahini, garlic, salt, and pimenton (if you want an extra smokey kick) in a food processor. (I like the texture, flavor, and color of the peels, but if you don't, you could peel the eggplant now. ) Process until smooth with some chunks. Serve with pita or chips.