Butter Bean And Rosemary Hummus Recipes
BUTTER BEAN HUMMUS
Steps:
- Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables.
- Preheat the oven to 350 degrees F.
- Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic
BUTTER BEAN AND ROSEMARY HUMMUS
Butter beans tend to be wetter than the usual garbanzo beans / chickpeas used in regular hummus, so add the oil gradually and add just enough to give a nice creamy texture. Cooking time is chilling time.
Provided by English_Rose
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tip all the ingredients except the oil into a food processor and whizz until smooth.
- With the machine still running, gradually add the oil until the consistency is nice and creamy. Season to taste.
- Spoon the mixture into a serving bowl and chill for at least 1 hour.
- Remove the hummus from the fridge a little while before serving to bring back to room temperture.
Nutrition Facts : Calories 292.4, Fat 24, SaturatedFat 3.3, Sodium 286.7, Carbohydrate 16, Fiber 4.1, Sugar 0.2, Protein 4.7
BUTTER BEAN HUMMUS (HOUMOUS)
This is a recipe from Lesley Waters 'Simple Ways to Success - Healthy' cookbook. This is a really creamy houmous and the butter beans add extra protein. I use Bekah's Homemade Tahini #73859 to make it and sometimes I add a little sambal oelek for some extra spicyness. It great served with a variety of fresh vegetables and pita crisps for dipping. Or you could try one of my favourites: a fresh bagel with houmous, rocket and roasted aubergine. Yum!
Provided by -Sylvie-
Categories Beans
Time 7m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in a food processor, apart from salt and pepper, and blend until just about smooth.
- Alternatively you can put them in a mixing bowl and use a stick blender.
- Season with salt and freshly ground pepper to taste.
Nutrition Facts : Calories 230, Fat 10.3, SaturatedFat 1.5, Cholesterol 0.4, Sodium 400.1, Carbohydrate 28, Fiber 6.2, Sugar 0.6, Protein 7.8
BUTTER BEAN AND CUMIN HUMMUS
Categories Condiment/Spread Bean Vegetable No-Cook Vegetarian Quick & Easy Buffet Lemon Healthy Sesame Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Finely chop garlic in processor. Add beans and next 4 ingredients; process until smooth. Mix in water 1 tablespoon at a time, thinning to desired consistency. Season with salt and pepper. Spoon into bowl. (Can be made 3 days ahead. Cover; chill. Bring to room temperature; thin with additional water before serving, if desired.)
- Serve with pita bread and vegetables.
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