Lima Bean Spread

"A low-fat vegetarian sandwich spread that I have never tried but always meant to! From Sarah Schlesinger's "500 Fat Free Recipes." The cook time is actually the chill time."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
Ready In:
4hrs 20mins
8 1/3 cup servings




  • Puree the lima beans in a food processor until smooth.
  • Put the beans in a bowl and add the rest of the ingredients.
  • Cover and chill for at least 4 hours.
  • Spread on bread or crackers.

Questions & Replies

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  1. Amazing. I omitted the peppers (due to food allergies) and my kids aren't fond of red onions, so I just let each person add their own. It was great in a roll-up with spinach, cucumbers, and fresh tomatoes. I used frozen limas, and I did have to add a little bit of water to make it spreadable.
  2. I'm sorry, but this just didn't impress me. It tastes strongly of lemon, cayenne and garlic, all of which overpower the taste of the lima beans. I love lima beans so was disappointed not to be able to taste them.
  3. I loved this spread, Jen. It is very thick but not so much that it wouldn't spread. I used fresh squeezed lemon juice. The flavors come together well and are very vibrant. Since I have a strange love for lima beans, I will be making this regularly. It is great for lunch or a quick snack. Thanks for posting.
  4. Delicious. This is a wonderful snack or lunch paired with a whole grain pita and some veggies. I love that there is no oil at all. The lemon gave it a wonderful tang and the seasoning was full of all of my favorite flavors. This is another great one Ladypit, thanks for posting. Will make again for sure.
  5. I made this but not sure what to think - it is crumbly and dry instead of 'spread' type consistency - is it supposed to be like this? Followed recipe but pureed lemon juice w/ the beans by accident - did it make that much of a difference?


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