1 can chickpeas 
1 can Lima beans (frozen will work too)
1 clove garlic 
1/4 cup olive oil 
Little water 
Juice of 1 lemon
Salt and pepper to taste 
Fresh herbs to top, used parsley and mint here 
Flaky salt 
Crushed chili pepper 

Boil a heavily salted pot of water. Add strained chickpeas and Lima beans and boil on medium for about 15 minutes. Strain and let cool. Add beans to blender or food processor. Add olive oil, garlic, salt and pepper and lemon juice. Blend until creamy, slowly adding water as needed. You want a silky smooth consistency, almost pourable but not. Season with salt and pepper as needed. Transfer to a shallow bowl or plate. Top with tons of chopped fresher herbs, chili flakes and flaky sea salt. Drizzle a little more olive oil. Serve warm with crudités!