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Butterbean
Hummus |
Ingredients:
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1 lb dried
butter beans (Lima beans)
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4 garlic cloves
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1/3 cup tahini
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2 teaspoons kosher salt
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1/2 teaspoon black pepper, freshly ground
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1/2 teaspoon cayenne
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1 cup olive oil
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1/4 cup lemon juice, freshly squeezed
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Soak the beans overnight in plenty of
water.
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Drain and discard the soaking water.
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Put the beans in a pot and cover with cold
fresh water.
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Bring to a boil and then simmer, partially
covered, until they are very tender but
not mushy.
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Remove from heat and drain, reserving the
cooking liquid.
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Put the beans in a food processor fitted
with a steal blade.
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Add garlic, tahini, salt, pepper, and
cayenne.
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Puree this mixture, and with the motor
running, slowly pour in the olive oil and
lemon juice.
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If
the puree is too thick, pour in a little
of the reserved cooking liquid until the
puree is silky smooth, I use up about one
cup of the cooking liquid.
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Taste for
seasoning and add more salt and cayenne if
desired.
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Cooking Tips:
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