Happy November! As the holidays near I am saving us both time and stress with a quickie no-brainer recipe with the help from my fave @ZENB_life. Love this hearty hummus with a twist that makes the perfect plant-powered starter to any holiday meal.
Heat oil in large skillet on medium heat. Add shallot and carrot. Cook 5 min, stirring occasionally until tender. Add garlic; cook 1 min. or until fragrant.
Add lima beans, ZENB Sauce, and water. Reduce the heat to low, cover and simmer 12-15 min., or until lima beans are tender. Remove pan from heat; stir in lemon juice. Let stand.
Meanwhile, add tahini, garlic and lemon juice to blender or food processor. Pulse 45 sec.-1 min. until garlic is finely chopped. Slowly add water while blending until tahini is smooth and velvety.
Add chickpeas and salt; blend continuously for 3 min. or until smooth, adding additional water as needed to reach desired consistency.
Spread hummus onto serving platter, forming a well in the center. Spoon warm sauce mixture into well. Drizzle with olive oil and sprinkle with mint before serving with naan and veggies.
