Chef Sarah Scott's Green Baby Lima and Tahini Dip – Rancho Gordo
Aside from being a huge Fan of Beans, Chef Sarah Scott is one of Napa's favorite chefs. She co-authored the wonderful The Wild Table with Connie Green. She was also the Executive Chef at Robert...
Ingredients
- 2 cups cooked Rancho Gordo Green Baby Lima Beans
- 3 cloves garlic
- 5 Tbsp. tahini
- ¾ cup fresh spinach leaves
- 1 ½ tsp. salt
- 4 tsp. lemon juice
- 1/3 cup extra-virgin olive oil, plus more if needed
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