Queen of Schmootz Holiday Amuse Bouche – Part I


 I first discovered Lima Bean Skordalia at Market Hall in Rockridge. This delightful, light green schmootz is made by The Pasta Shop.  It is very garlicky and wonderful. Serve it with Pita crisps.


Lima Bean Puree
Make up two two days ahead, bring to room temperature before serving.
1 lb frozen baby lima beans
5 Tbsp. fresh lemon Juice
1 Tbsp. chopped garlic
¾ cup very good quality EVOO
1/2 tsp. salt, more to taste
1/4 tsp. black pepper, more to taste
1.         Refresh lima beans in boiling water for about 1 minute.
2.         Remove them from the water and allow to cool.
3.         Place in a food processor with the lemon juice and chopped garlic.
4.         With the machine running, add the olive oil.
5.         Season with salt and pepper and serve.


This lovely spread can also be used on grilled mayonnaise or served on crostini.  Try it on sandwiches instead of mayonnaise.



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