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Recipe: Butterbean Hummus
Similar Categories: Butterbean, Hummus
1 pound large dried lima beans
3 to 4 cloves garlic, peeled
1/3 cup tahini
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 to 1 1/2 cups extra-virgin olive oil
1/4 cup lemon juice, freshly squeezed
Pick through and wash the lima beans. Put them into a heavy pot and
add enough cold water to cover by 2 inches. Bring to a boil and then
simmer, partially covered, until they are very tender but not mushy.
Remove from the heat and drain, reserving the cooking liquid.
To the bowl of a food processor fitted with a steal blade, add the
drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this
mixture, and with the motor running, slowly pour in the olive oil and
lemon juice.
If the puree is too thick, pour in a little of the reserved cooking
liquid until the puree is silky smooth in appearance and on the
tongue. Taste carefully for seasoning and add more salt and cayenne,
if desired.
3 to 4 cloves garlic, peeled
1/3 cup tahini
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 to 1 1/2 cups extra-virgin olive oil
1/4 cup lemon juice, freshly squeezed
Pick through and wash the lima beans. Put them into a heavy pot and
add enough cold water to cover by 2 inches. Bring to a boil and then
simmer, partially covered, until they are very tender but not mushy.
Remove from the heat and drain, reserving the cooking liquid.
To the bowl of a food processor fitted with a steal blade, add the
drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this
mixture, and with the motor running, slowly pour in the olive oil and
lemon juice.
If the puree is too thick, pour in a little of the reserved cooking
liquid until the puree is silky smooth in appearance and on the
tongue. Taste carefully for seasoning and add more salt and cayenne,
if desired.
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