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Simple Lima Bean & Celeriac Dip

Easy to make and simple yet fancy-tasting dip topped with a fresh celery salad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Dip
Cuisine: Israeli
Diet: Gluten Free, Vegan
Keyword: Gluten-Free, Healthy, mezze, Vegan
Servings: 4 as an appetizer
Author: Shelly
Cost: $10

Equipment

  • Food processor

Ingredients

  • 2 cups lima beans soaked in water overnight
  • 1 cup chopped celery root - celeriac
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 1 or 2 ice cubes
  • Salt and black pepper
  • 2 sticks of celery - peeled
  • Celery leaves - optional
  • 1 small sweet pepper
  • Olive oil
  • Za’atar

Instructions

  • Peel the lima beans and put them in a small saucepan with the celeriac. Cover them with water and season with salt and pepper. Bring to a boil then lower the heat to medium-low and cook until the beans are tender, about 20 minutes.
  • While the beans and celery root are cooling down, finely dice the celery sticks, celery leaves and pepper. Season with salt and pepper and set aside.
  • Put the lima beans and celery root in the food processor with the tahini, lemon juice and 1 ice cube. Process until smooth. If the dip is too thick add one more ice cube. Taste and add lemon juice if necessary. Plate the hummus and garnish nicely.
  • Drizzle a little bit of olive oil over the celery salad and sprinkle with za’atar. Serve with nice bread, crunchy veggies or crackers.