Active Time

　　25 min

　　Total Time

　　1 hr

　　This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

　　

Ingredients

Makes about 4 cups

　　2 (10-oz) packages frozen baby lima beans

　　1 large onion, chopped

　　5 garlic cloves, smashed with side of a large knife

　　1 teaspoon salt

　　2 cups water

　　1/4 cup chopped fresh cilantro

　　1/4 cup chopped fresh flat-leaf parsley

　　1 teaspoon ground cumin

　　1/4 teaspoon cayenne, or to taste

　　3 to 4 tablespoons fresh lemon juice

　　5 tablespoons extra-virgin olive oil

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh mint

　　Accompaniment:sesame won ton crisps or toasted pita wedges

　　

Step 1

Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.

　　

Step 2

Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.

　　

Step 3

Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

　　Cooks' note:

　　• Dip keeps, covered and chilled, 3 days.