This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden’s Mediterranean Cookery.

• 2 10-ounce packages frozen baby lima beans
• 1 large onion, chopped
• 5 garlic cloves, smashed with side of a large knife
• 1 teaspoon salt
• 2 cups water
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh flat-leaf parsley
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne, or to taste
• 3 to 4 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh dill

* 2 tablespoons chopped fresh mint

1. Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
2. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
3. Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Yield: Makes about 4 cups