Hmmm.. thanks for the advise.. curiosly.. I JUST bought several bags of frozen baby limas (not overly fond of them, but dealing with a bought of lymphoma at the moment, so trying to eat mostly bene's and cancer superfoods especially.. I can find lamb without too much of a fight, and do eat the neutral meats frequently. I thought I would be sad to give up chicken, but it hasn't been that tough unless bonesless skinless breast meat is on a good sale at the market!
I assume you cook your limas, cool them, then probably pulse them with walnut oil, garlic and lemon to make your tahini? Any tips or tricks before I go marauding in the kitchen making some sort of inedible lima paste by mistake? I am the only B I know (estranged from my fathers family.. everyone else seems to be O on my mom's side) locally, so any hints are appreciated. I'm pretty handy in the kitchen, but.. they ARE lima beans.. haha