HERBED LIMA BEAN HUMMUS 2 (10-oz) packages frozen baby lima beans 1 large onion, chopped 5 garlic cloves, smashed with side of a large knife 1 teaspoon salt 2 cups water 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh flat-leaf parsley 1 teaspoon ground cumin 1/4 teaspoon cayenne, or to taste 3 to 4 tablespoons fresh lemon juice 5 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint Sesame Won Ton Crisps (recipe follows) or toasted pita wedges to serve

Simmer beans, onion, garlic, salt and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.

Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Makes about 4 cups.

COOKS' NOTE: Dip keeps, covered and chilled, 3 days.

SESAME WON TON CRISPS

1 cup sesame seeds, toasted
1 tablespoon kosher salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers

Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

Makes 40 crisps.

COOKS' NOTE: You can make crisps 3 days ahead and keep in an airtight container at room temperature.

[Gourmet, February 2000]