Love and Spices: Lemony
Lima Bean Hummus

Lima bean and almond hummus is a wonderful alternative to traditional hummus

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Lemony Lima Bean Almond Hummus Crostini

This hummus combines the sweetness of Lima beans with the richness of almonds, creating a creamy texture and a subtle nutty flavour. It is ideal for accompanying raw vegetables or pita bread, offering a summer touch with the addition of basil or lemon.

Preparation time: 20 min | Cooking time: 10 min | Yields: 6 servings

• 1 can (938 ml ) large lima beans, drained and well rinsed
• 1/4 cup / 25 g ground almonds
• 1 large white onion, chopped
• 3 sprigs rosemary, chopped, about 1 tbsp
• 2 garlic cloves, chopped
• 5 tbsp avocado oil
• 1/4 cup / 60 ml water
• 1/2 cup / 125 ml lemon juice
• 1 tsp sea salt
• 1/2 lemon zest
• Freshly ground pepper to taste
• 1 cup /150 g microgreens

In a frying pan, cook the chopped onion with 1/4 cup water until translucent, about 10 minutes.
Simmer until all of the water has evaporated.
Add the oil and sauté the garlic and onions for 10 minutes.
Season with salt, pepper and rosemary, cool and set aside.
In a food processor, pulse the lima beans a few times.
Add the ground almonds, the onion mixture and the oil from the frying pan.
Pulse until smooth.
Add the lemon juice and pulse twice more to combine.
Garnish with microgreens and lemon zest.
Serve with crostini.

CROSTINI

• 1 loaf ciabatta bread
• 1 tbsp olive oil

Preheat the oven to broil.
Cut the bread into long, thin slices 1 1/2 inch / 4 cm wide.
Drizzle with olive oil.
Arrange on a baking sheet on the lower rack.
Broil for about 5 minutes, turning once.
Remove and serve.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn