Ingredients

• 3 tablespoons safflower oil, or more as needed
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons tamari (gluten-free soy sauce)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 (1x4 inch) piece kombu seaweed (such as Emerald Cove®) (optional)
• 1 pinch cayenne pepper
• 1 3/4 cups cooked lima beans
• 1 tablespoon chopped fresh parsley, or more to taste

Instructions

1. Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor; blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.