Recipes Appetizers Finger Foods Lima Bean Hummus 1 Review The buttery texture of lima beans make an outstanding smooth and creamy hummus. Serve them up with some vegetables or crackers and you have the perfect party dip. Slideshow: Party Dips By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on February 28, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients One 16-ounce package lima beans, thawed 1/4 cup extra-virgin olive oil, or more if needed 2 cloves garlic 1 medium lemon, zested, plus 1 tablespoon of juice 1 teaspoon sea salt Fresh cracked black pepper, to taste Directions Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool. In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined. Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth. Serve With Serve with vegetables or crackers. Rate it Print