Butter Bean Hummus

🧂 Ingredients

• 1 can butter beans

  drained and rinsed, or 1 ½ cups cooked butter beans or lima beans
• ½ teaspoon baking soda
• 1 bay leaf
• 3 tablespoons lemon juice

  freshly squeezed
• 1 large garlic clove

  roughly chopped
• ½ teaspoon sea salt

  to taste
• ½ cup tahini
• 2 tablespoons ice water

  more as needed
• 2 tablespoons olive oil

  more for garnish
• ½ teaspoon ground cumin

Instructions

• 1 Optional but highly recommended: Place the butter beans, baking soda and bay
  leaf in a medium saucepan. Add 3 cups of water, or enough so the butter beans
  are covered by several inches, then bring the mixture to a boil over medium-high
  heat. Continue boiling for about 5 minutes, or until the butter beans are soft,
  bloated, and their skins are falling off. Discard the bay leaf then drain and
  run the butter beans under cold water for about 30 seconds.
• 2 Add the lemon juice, garlic and salt to the food processor and blend until the
  garlic is very finely chopped. Let the mixture rest so the garlic flavor can
  mellow, ideally 10 minutes or longer.
• 3 Add the tahini to the food processor and blend until the mixture is thick and
  creamy, stopping to scrape down any tahini stuck to the sides and bottom of the
  processor.
• 4 While running the food processor, drizzle in ice water and blend until the
  mixture is ultra smooth, pale and creamy.
• 5 Add the cumin and drained, overcooked butter beans (or just drained & rinsed
  canned butter beans if you skipped step 1) to the food processor. While
  blending, drizzle in the olive oil. Blend until the mixture is super smooth,
  about 2 minutes. If the hummus is too thick or not super smooth still, add more
  ice water by the tablespoon until desired consistency is reached.
• 6 Taste and adjust as desired, I typically always add another ¼ teaspoon of salt.
  Transfer hummus to a bowl or plate, top with garnishes of your choice and enjoy!

Nutrition Info