Hummus and Cucumber PlateĀ 

This lima bean dip is great for a hot summer day. Make this dish when fresh cucumbers are in season. Stallion White Cucumber and Green Sword Cucumber were featured in this dish.

  • 3 C. cooked Baby Lima Beans (may substituted with Canned Garbanzo beans)
  • 1/4 C. sun-dried tomatoes
  • 3 T. olive oil
  • 2 t. lemon juice
  • 2 cloves of garlic
  • 2 sprigs of fresh basil leaves
  • salt and pepper to taste
  • Taste and adjust salt to taste

    (1) Microwave the sun-dried tomatoes in water until soft,
    (2) combine all ingredients in a blender, blend until smooth (add liquid if neccessary to reach desired consistancy)
    (3) Serve with fresh cucumber slices and baked flour tortilla wedges (cut tortillas into wedges, brush with olive oil, and bake in a pre-heated 325 degree oven for 5-7 minutes, until lightly brown)
    (4) Garnish with basil leaves and drizzle extra olive oil on top.
    Shown in picture are: Stallion White Cucumbers and Green Sword Cucumbers
stallion White Cucumbers hummus and cucumber plate