Makes: 12 servings  

Prep Time: 15 min. 

Cook Time: 30 min.

For the sauce

1 tablespoon olive oil

1 large shallot, minced

1 large carrot, finely chopped

2 cloves garlic, thinly sliced

1 cup frozen lima beans

1 Jar Marinara Sauce

1 bunch of lacinato kale, thinly sliced

1/2 cup water

1 lemon, juiced 

For the hummus

1/2 cup tahini 

2 small clove garlic

1 large lemon, juiced

1/4 cup cold ice water

1 can (15 ounces) chickpeas, rinsed

1 cup of fresh spinach 

1/2 teaspoon sea salt

4 tablespoon olive oil

1/4 cup fresh mint leaves, torn

fresh vegetable dippers 

Heat oil in large skillet on medium heat. Add shallot and carrot. Cook 5 min, stirring occasionally until tender. Add garlic; cook 1 min. or until fragrant.

Add lima beans, sauce, and water. Reduce the heat to low, cover and simmer 12-15 min., or until lima beans are tender. Remove pan from heat; stir in lemon juice. Let stand.

Meanwhile, add tahini, garlic and lemon juice to blender or food processor. Pulse 45 sec.-1 min. until garlic is finely chopped. Slowly add water while blending until tahini is smooth and velvety.

Add chickpeas and salt; blend continuously for 3 min. or until smooth, adding additional water as needed to reach desired consistency. 

Spread hummus onto serving platter, forming a well in the center. Spoon warm sauce mixture into well. Drizzle with olive oil and sprinkle with mint before serving with naan and veggies.