Servings: Makes 1.25 cups

10 ounces frozen or cooked lima beans (1 ¼ cups) 10 ounces frozen or cooked lima beans (1 ¼ cups)
8 large fresh basil leaves 8 large fresh basil leaves
1 teaspoon kosher salt, plus more if needed 1 teaspoon kosher salt, plus more if needed
1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
1 garlic clove, crushed 1 garlic clove, crushed
½ cup olive oil, plus more if needed ½ cup olive oil, plus more if needed
1 tablespoon fresh lime juice (from about half a lime), plus more if needed 1 tablespoon fresh lime juice (from about half a lime), plus more if needed

If using frozen lima beans, put them in a microwave-safe dish and microwave for 5 minutes, until all the beans are thawed and warmed. Let cool to room temperature.
Transfer the lima beans to a blender, add the remaining ingredients, and blend to a chunky, hummus-like consistency. Scrape down the sides of the blender a few times to make sure the dip is uniformly blended. If the mixture is too thick to blend, add a few drops of olive oil to get it going.
Taste and adjust the lime juice and/ or salt, if needed. Transfer to a serving bowl. This dip keeps, refrigerated in an airtight container, for up to 1 week.