A warming winter taco meal is everyone’s favourite. Our delicious hummus made from heart-healthy lima beans and spinach is an excellent way to fill up on healthy plant proteins. Lima beans help lower cholesterol and provide heathy fibre. Coupled with a medley of diced veggies, it becomes an über-healthy crowd pleaser!
Lima bean spinach hummus
10 oz (300 g) box frozen lima beans
1/2 sweet onion, peeled and coarsely chopped
2 large garlic cloves, peeled and coarsely chopped
4 cups (1 L) lightly packed fresh baby spinach leaves
1/4 cup (60 mL) extra-virgin olive oil
Finely grated zest and juice from 1 lime
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 tsp (1 mL) cayenne
12 oz (350 g) bag unsalted tortilla chips
1 cup (250 mL) grated Monterey Jack cheese
2 firm tomatoes, seeded and diced
1 yellow bell pepper, seeded and diced
3 jalapeno peppers, thinly sliced, plus extra if you wish
1/3 cup (80 mL) sliced black Kalamata olives, divided
4 whole green onions, thinly sliced
1/2 cup (125 mL) chopped cilantro, plus extra
1/4 cup (60 mL) full-fat plain yogurt
Fresh lime wedges (optional)
Fill medium saucepan with water and bring to a boil. Stir in lima beans, onion, and garlic. Return to a boil, reduce heat, and simmer, uncovered, for 5 minutes, until fork tender.
Just before beans have finished cooking, place spinach in sieve and plunge sieve into top of saucepan containing lima beans. Stir spinach in basket until blanched but still bright green. Shake spinach in basket, removing as much water as possible, and then place in high-speed blender or food processor.
Strain beans, onion, and garlic, reserving a little of the liquid, and add to spinach. Add oil, lime zest and juice, and the rest of hummus seasonings. Whirl, scraping down sides of bowl occasionally, until mixture is smooth. Add a splash of reserved water if needed to make mixture very creamy. Set aside.
Preheat oven to 400 F (200 C). Line pizza pan or baking sheet with parchment paper. Place a couple generous handfuls of chips on baking sheet in 9 in (23 cm) circle, avoiding gaps. Add dollops of hummus and scatter with 1/4 of grated cheese, 2 Tbsp (30 mL) sliced olives, 1/3 of tomatoes, 1/3 of yellow pepper, and 1 sliced jalapeno pepper. Repeat layers 2 more times, ending tower with green onions and cheese. If any hummus is left over, set aside for dipping.
Place pan in oven and bake for 12 to 15 minutes, until cheese is melted and bubbly. Scatter with cilantro and drizzle with yogurt. Serve with fresh lime wedges, if you wish.