Lima Beans in the Dip?

I knew I’d have some extra kids around yesterday so I decided to make bean dip. Carrots, celery, and beans are a cheap way to feed kids! Usually I’d have dried tomatoes or pesto to put in, but we’ve run out until tomatoes and basil are back in season. This time I had to make do with less exciting ingredients. I’m happy to say my lima bean hating friend ate some happily, and said I can tell you all she’d have never guessed it was made of the dreaded lima beans. The kids were not discerning. I have no idea what they thought about it. They just ate.

Rosemary Garlic Bean Dip


Garlic Rosemary Lima Bean Dip

Garlic Rosemary Lima Bean Dip

I actually made double this, but did it in two batches to make it easier on my food processor)

  • 2 cups prepared lima beans
  • 1/3 cup chicken stock (I used it full fat, straight from the pot of perpetual stock)
  • 3 cloves garlic
  • 1 small sprig fresh rosemary
  • 1/2 tsp salt
  • 1/2 tsp cumin


  1. Peel and press your cloves of garlic into your food processor. Remove the leaves from the stem of your sprig of rosemary and add to food processor. Pulse to mince them further.
  2. Add the prepared lima beans and turn food processor on.
  3. Pour in the chicken stock, salt, and cumin, continuing to process.
  4. When it’s smooth, taste and adjust seasonings if needed.

This post is part of Fat Tuesday.

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2 comments to Lima Beans in the Dip?

  • I was wondering, where do you source your cumin from? I haven’t been able to find any that works for me yet! 🙂

    • This is one of those issues that I had nagging at the back of my mind but hadn’t figured out, so thanks for giving me a kick in the butt!

      You know, we may not be as sensitive as you are. We have not noticed a problem with the spices we are using. However, they are not certified gluten-free. I believe the spices we currently have are from Frontier, but their facility is not dedicated. I’ve called Spice Island, and their facility is not dedicated either. They do wet cleanouts but do not test for gluten. While they do have good labeling practices and do wet washes, there is still the chance for cross-contamination. I am registered as an affiliate seller for Mountain Rose Herbs and know many gluten-free people who use their products, but their facility is not dedicated either, which is why I have not linked to their products in my posts.

      I just got off the phone with Spicely Organics and am very excited about them. They are certified gluten-free by GIG, and customer service said their facility is dedicated. They are carried in some stores but haven’t achieved distribution in my area yet. They do offer an online store, so you can order their products directly. They don’t appear to have an affiliate sales option, so I don’t make any $$$ by recommending them 😉 I have some contacts there who I will be speaking with further, and I’ll let you know what I found out.

      While I’m sure you know there is also always the possibility that cumin is just something you also are reactive to, of course the risk of cc is there! Have you tried the Spicely products and found them to be a problem? Have you done home tests with any brands of spices and found them to be contaminated? I’d love to know all about it!

      You may want to suggest your favorite spices as possible test subjects to We Are Gluten Free and Gluten Free Watchdog as well.

      Thanks for the comment!

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