MIDDLE EASTERN: A Variation on Hummus

I remember eating this almost daily the summer I got married. Angela even packed a little bowl of it for us to take on our honeymoon. What a wonderful friend!

2 cups cooked lima beans(reserve the liquid)
1/4 cup lemon juice
1 - 2 Tbsp Bragg's or Tamari
pinch of curry or cumin
3 - 5 cloves minced garlic
1/8 - 1/4 cup olive oil
dash of salt

Blend together the cooked limas, garlic, lemon juice, olive oil, Bragg's or Tamari, dash of salt, pinch of curry or cumin. Add more of the reserved liquid if necessary to achieve the desired texture.

From the Eat Right 4 Your Type website

FUSION: Quinoa Soup

Okay, Angela. Here are (in my opinion) the best of our recipes from the last three weeks. This one came from somewhere off the internet. The recipe called for chickpeas, but I'm always throwing lima beans in instead.


olive oil
1 onion
4 cloves garlic
1 tsp paprika
1/2 tsp cayenne
2 TBSP tomato sauce
2 tomatoes
1 Liter stock
50 grams quinoa
2 tsp fresh parsley
2 tsp fresh cilantro
15 oz. lima beans
1 TBSP lemon juice
salt & pepper


1. Saute the onion until soft.
2. Add garlic, paprika, and cayenne. Cook for two minutes, stirring continuously.
3. Add all things tomato, stock, and quinoa. Bring to a boil.
4. Cook for thirty minutes.
5. Add parsley, cilantro, and lemon juice.
6. Add beans. Heat through.

Crumble in the crackers and enjoy.