Lima Bean Hummus with Spiced Pita Chips

“Travel is the only thing you buy that makes you richer” – Anonymous

Traveling far and wide is truly an enriching experience. The sights, sounds, smells and tastes along the way help us gain a broader perspective of the rest of the world. I cherish every trip I take and learn so much from my travels. While everything about travelling is exciting it’s probably evident by now that I particularly look forward to tasting the local food on my trips.

We recently spent 10 fabulous days in Athens and the Greek Islands. My favorite island on the trip was Santorini, the southernmost island in the Cyclades archipelago in the Agean Sea. It is renowned for its spectacular beauty, breathtaking views and fantastic Mediterranean cuisine.  The local cuisine is characterized by flavorful, fresh ingredients and bright colors typical of the celebrated Mediterranean diet. Santorini is specifically known for the fava, (vegetable similar to a split pea) and a type of cherry tomato that only grows in Santorini.

Oia, Santorini

Santorini Sunset

We tasted several types of hummus on our trip and specifically loved a fava bean puree hummus.

Fava Bean Hummus in Santorini

My Lima Bean hummus recreates the textures and flavors that that I loved about that hummus with a few modifications. I use dried Lima beans as they are extremely accessible and brighten up the flavors with Greek Kalamata olives and parsley. I pair my hummus with spiced pita chips that are crunchy bursting with flavor. It’s not always feasible to travel to Santorini but one can certainly taste a small piece of it with this dish.

Lima Bean Hummus with Spiced Pita Chips
Pita Chip recipe adapted from Ellie Krieger’s Spiced Pita Chips
Yield: 1.5 cup hummus and 32 large pita chips

Spiced Pita Chips Ingredients:
3 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander powder
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon fresh ground black pepper
½ teaspoon salt
4 whole-wheat pitas or flat-breads, cut into 1/8’s

Lima Bean Hummus Ingredients:
1 cup dried lima beans, soaked overnight
½ cup + 2 tablespoons of extra virgin olive oil
3 cloves of garlic, minced
½ teaspoon of cayenne pepper
½ teaspoon dried oregano
Salt and pepper to taste
2 tablespoons Kalamata olives, pitted and chopped
1 tablespoon of fresh parsley, chopped

Method:
1) Pre-heat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
2) In a large bowl mix together 3 tablespoons olive oil, cumin, coriander, cayenne, garlic powder, pepper and salt.  Add in the pita wedges and toss to coat well. Arrange the pita chips without overlapping on the baking sheet and bake for about 15 minutes until the chips are brown and crisp. Remove from the oven and set aside to cool.
3) Place the lima beans in a medium sauce pan. Add enough cold water to it so that the water is 2 inches above the beans. Bring to a boil and then lower the heat, cover the saucepan and simmer until the beans are cooked – about 15-20 minutes. Once the beans are cooked remove from the heat reserve 4 tablespoons of the cooking liquid (to add to the hummus) and then drain the beans and set aside to cool.
4) Place the cooled lima beans and the 4 tablespoons of cooking liquid into a food processor. To this add ½ cup olive oil, garlic, cayenne, oregano and salt and pepper. Blend everything until smooth and creamy. The resulting hummus is a thick puree consistency. If you want a thinner consistency add more liquid – by increasing the olive oil and/or some water.
5) Place the hummus in a serving bowl and create a well in the middle using the back of a spoon. In the well add 2 tablespoons of olive oil and the chopped olives. Garnish with parsley. Serve at room temperature along with the pita chips.