Laura's Vegan Table


  • 2 cups frozen lima beans
  • Juice of 1 1/2 lemons
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons cumin
  • 3 tablespoons fresh thyme (or about 3 teaspoons dried)
  • 1 tablespoon fresh oregano (or about 1 teaspoon dried)
  • Pinch of ground black pepper

This spread is easy to make in just a few minutes. It’s high in protein and fiber, naturally glutenfree, and very flavorful. It’s great with crackers, veggies or as a sandwich spread.


Cook the beans according to package instructions. Drain and cool. Then add the beans and remaining ingredients to a food processor and process until smooth. Serve at room temperature and store in the fridge for up to a week.