Lima Bean Dip and Rice Crackers

Hi everyone! I shared my birth story and marathon journey as a guest post for Katie this week while she spends extra time cuddling her new baby, so if you’d like to check it out, you can find it here.

Thanks to Jenn, Wednesdays have become my food post day… what I ate, any new recipes we’re trying around here, what little L is eating, etc.  So here we go…

I’m thrilled that chocolate is back in the picture (not that I did a great job of cutting it out for Lent) and I’m loving eggs again now that the Vegan Challenge is complete. I didn’t miss the meat, but eggs, cheese and yogurt were tough.  Here’s what yesterday looked like:

[Bfast: oats with pear, berries cinnamon, flax and chia; grapefruit; Lunch: chickpea curry, cracker and lima dip; Snack: kashi and dark chocolate chips; Dinner: homemade veggie sushi and scrambled eggs; Snack: yogurt, banana and more kashi cereal]

I’ve talked before about how un-picky my 2 year old is… she loves to eat! This has made it easy to fuel her with real food, lots of vegetables, fruits, beans and whole grains.  However, she has started picking out some of the green things on her plate lately- spinach, broccoli and lima beans.

Spinach is easy enough to sneak in with smoothies or egg dishes, and broccoli occasionally goes down with hummus or cheese on top.  But I grew up loving fresh lima beans from my parents garden, and was determined to find a way for her to enjoy them, too.  So I threw them into the food processor and here’s what we came up with:

A green dip that she’s been happily eating all week, along with another batch of  homemade crackers. (I’m not promising every toddler will eat this- like I said, she’s not too picky.  It worked for us!)

Lima bean dip (print recipe)

  • 2 c. frozen limas or edamame, or a combination
  • 2-3 cloves garlic, roasted
  • 1-2 Tbsp olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • dash of chia and sesame seeds (optional)

Cook the limas in water for 5 minutes, drain and cool.  Roast garlic in the oven (I wrap it in foil and roast 5-10 minutes at 400).  Combine all ingredients in a food processor and blend well, adding a little of the cooking liquid if needed to thin it out.  Serve with raw veggies or crackers.

The crackers were a hit, too, so I’ll share that recipe as well.  I wanted to try a gluten free version, so I used rice flour but white or wheat flour would also work well.

Seeded rice crackers (print recipe)

  • 1 c. rolled oats
  • 1/2 c. oatbran (or more oats)
  • 1 c. flour (I used rice flour)
  • 1/2 c. ground flaxseed
  • 1/2 tsp salt (or 1 tsp if you want a saltier cracker)
  • dash of spices- oregano, basil and/or rosemary
  • 2/3 c. water
  • 1/3 c. olive oil
  • optional: chia seeds, sesame seeds and nutritional yeast for topping

Combine dry ingredients, then add the water and oil.  Roll out on a greased cookie sheet to fill the pan, about 1/8″ thickness. Sprinkle seeds and nutritional yeast on top, if using. Score the crackers and bake at 325 for 25-30 minutes.  Store at room temperature for several days, or in the freezer for a month.

I’m sure they would be even better with a higher oil-to-water ratio, but I wanted to keep them on the lighter side, and thought these turned out well.  You could also increase the salt to a full teaspoon if you prefer saltier crackers.

And for my running friends who aren’t interested in the food updates, I got in 6.5 miles this morning and another really easy 3 back and forth from a playground in the afternoon.  I rarely do a double run day, it just worked out that way and I felt up for it.

What do you eat with sushi? I rarely feel “full” on sushi alone.

Lima beans- love them or hate them?

Do you have a go-to green dip? We love guacamole and spinach-artichoke dips, but this was my first attempt at a green bean-based dip.


46 thoughts on “Lima Bean Dip and Rice Crackers

  1. I don’t have enough time in the day to make all of your yummy recipes. My husband is gluten free so he will love this. We are selling our house so haven’t been cooking much lately. This looks so good.. you eat like we eat! xo
    Lisa @ RunWiki recently posted..Running while on VacationMy Profile

  2. The dip sounds yummy! Not a fan of lima beans, but love edamame and so does O. Broccoli is super easy to “hide” in pasta sauce, lasagna etc.

    Sushi is tough to fill up on, but I love it. It is the one reason I can’t be fully vegetarian 🙂 I always eat edamame and sometimes miso soup with it, but still tend to be hungry later.
    Jen recently posted..Happy EasterMy Profile

    • Yes, I agree… we love sushi, too. Although this one we made at home and kept it veggie- with egg, avocado, cukes and carrots, which is why it was easy to scramble a few extra eggs on the side. Odd combo, but it worked. I love miso soup, too!
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

  3. I need to come for a visit–that all looks/sounds so good! Very creative on the dip. I am not a lima bean fan, but in that dip, I think they’d be great!
    misszippy recently posted..SighMy Profile

  4. Love me some lima beans! Scrambled eggs with sushi??? I don’t know about that, but to round out my sushi experience it is usually some miso soup and edamame, and of course dessert. Way to go on the double day. I always feel so great when I do a double running day!!
    Kelly recently posted..Marathon Training Week 10My Profile

    • Yay for another lima lover! Yes- I should have clarified that we made these at home, and scrambled a thin egg omelet to put in them in place of fish, so I made extra eggs on the side.. I love miso soup with sushi when we eat out– but decided against making it!
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

  5. I really want to try making some homemade crackers. Maybe since my little one is sick today we will stay home and bake!
    My husband and I love sushi but we get 4 rolls and 12 sushi pieces between the two of us plus a soup and salad each and either edamame or veggie tempura to start. expensive yes, but if I’m going out to eat, I don’t want to have to come home and have to cook more to get full. I see people next to us in a restuarant order one roll for their meal and I think that wouldnt even make a dent in my hunger!
    Lindsay @ Fuel My Family recently posted..WIAW and Strawberry PickingMy Profile

    • Yes, we can put away a lot of sushi out to eat, too, it is expensive, but SO good, such a nice treat… these we made at home, they’re pretty simple, and I used egg in them for extra protein (haven’t attempted raw fish at home!) Crackers are fun to make! I like adding cheddar cheese to the dough, but for a plain cracker, these turned out pretty well.
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

    • Thanks, Rachelle- glad to hear you had such a good experience, too. I always love hearing birth stories. 🙂 I love the care midwives provide, but I realize things don’t always go smoothly in birth. I felt blessed that our “plan” worked out.
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

  6. I’ve made ‘fake’ guacamole out of edamame before…it was okay, but you could certainly tell it wasn’t real guacamole. I need to try making my own crackers!
    Carrie recently posted..Getting over FearMy Profile

  7. I LOVE sushi! We also order edamame with it when we eat at a restaurant. I also am a huge fan of guacamole! I justify the ridiculous amount of it I consume when I make it with “It’s *good* fat” 🙂
    Corey recently posted..Blown AwayMy Profile

  8. Yum! I think the lima dip is a great idea. Of course, I like all beans, even limas, so this is not that much of a stretch for me! I actually just made some hummus, which was delicious, and since I had extra ingredients but no more garbanzos, I made some “black eyed pea” bean dip from the extras and it was delicious!

    PS. As a runner, I actually love the food updates, but I have noticed that I get way less comments on food posts than regular ones…
    Travel Spot recently posted..When Life Hands You LemonsMy Profile

    • Great idea to use black eyed peas! I don’t cook with those very often but I should get some again. Glad you like these posts! I’ve noticed that too- I think maybe it’s harder for people to know what to say about food, running is easier to comment on. 🙂
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

  9. WOW! Those recipes look yummy! I’m going to have to try both the lima beans and the crackers! (especially since I just bought a bag of brown rice flour:) I love lima beans! And when I eat sushi, I almost always have a big bowl of edamame in their shells to fill me up.
    jennifer recently posted..My New TrainerMy Profile

  10. Thanks for sharing your guest post : ) I had a natural birth with Carmine, and as I was preparing for it, I often thought of it as very similar to a marathon. And as I’ve been training for these past two marathons, I’ve thought of them as very similar to birth. So much mental energy and strength involved in both. Sushi alone doesn’t always fill me up, either. I’ll often have it with some sort of appetizer (spring rolls or something) – or hubby and I split an order of sushi as an appetizer to our meal.
    Michelle recently posted..Attitude AdjustmentMy Profile

    • Yes! I love the way you described the comparison of birth and the marathon, the mental energy and strength required. It was really helpful for me to use that analogy– something that was really hard, but that I had the ability to complete.
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

    • Mmm, I’ll have to check out your guac recipe.. is it on your blog? I’ve always preferred vegetarian sushi, and we like to make it at home… I usually do a thin egg scramble in it for a little extra protein, avocado, and cuke and carrot.
      Laura recently posted..Green dip, rice crackers and wiawMy Profile

  11. love these recipes and that you grew up growing and eating lima beans. So fun that you are passing on the tradition. I have never used them for anything. Thanks for sharing!
    Natalie recently posted..38 weeks – maybeMy Profile

  12. Great idea for the dip! My kids have been great eaters up until this past week. I’m in a need of ways to sneak veggies in (even though I don’t like that idea). I’ve made a white bean dip like this but never thought about Lima Beans or Edamame. I’m trying this!

    I never feel full with sushi either. I love it but always want more. I usually have steamed Edamame or Spring Rolls, too, to bulk it up a little.
    Angela @ Happy Fit Mama recently posted..How to Prep For Headstand in YogaMy Profile

  13. I LOVED your birth story Laura. It was so beautiful. You are such an inspiration to other moms looking to run during their pregnancy. I hope you keep a link to this post on your blog so that others can learn what you can do during pregnancy and what a truly perfect birth is like.
    Robin recently posted..26.2 Miles to RememberMy Profile

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  15. ok, I am so happy you posted this…I wanna make the green dip and crackers TOMORROW! serious! sounds SO good! thanks for sharing, and I’ve never attempted making my own crackers, so why not give it a try 🙂 your green dip sounds similar to my hummus recipe, but making it with edamame and packed with protein sounds better!!!
    marissa recently posted..great thingsMy Profile

  16. I’ve never made my own crackers. Not sure why, as it looks easy enough. Maybe I’ll give it a go next week.

    We eat a lot of avocados – my daughter actually took half an avocado and some triscuits for the main dish of her school lunch today. My little guy, however, won’t touch them. Sometimes I blend them into a key-lime smoothie and he’ll happily sip it up.
    Michelle {lively kitchen} recently posted..Photo Friday – good readsMy Profile

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  18. Hi Laura! I hope you and Jared with Lily down in Houston. I have been looking for a cracker recipe. This looks perfect. Best, JM

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