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Sundried Tomato & Kalamata Lima Bean Hummus

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/4 packed cup sundried tomatoes, chopped (45g / directions below)
  • 2 cups cooked lima beans (already made / 360g)
  • 1/4 cup tahini (60g)
  • 3 tablespoons plus 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon cayenne powder (omit if you don't like spicy)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (about 5 turns)
  • 1/4 cup kalamata olives, pitted, rinsed, drained and chopped (35g)
  • 1 heaping tablespoon chopped parsley


  • Soak the sundried tomatoes in hot water for 20 minutes. Transfer to a fine mesh strainer and tap the strainer against the sink to extract excess water. Set aside for now.
  • Place lima beans, tahini, lemon juice, garlic powder, cumin, cayenne, salt and pepper into your food processor and process until super creamy and smooth. Scrape down the sides as necessary. You may want to add a tablespoon or so of water if your tahini is on the thicker side.   
  • Add the sundried tomatoes, olives and parsley and pulse 3 - 5 times, just until the olives, sundried tomatoes and parsley are chopped, but not totally blended.  
  • Transfer hummus to a container and stir. Store in an airtight container in refrigerator.