Butterbeanhummus Recipes

BUTTER BEAN HUMMUS

Steps:

• Heat 2 tbs. olive oil in a small skillet and fry shallots until almost crisp.Remove from heat and stir in garlic and cumin; set aside.Place Margaret Holmes Seasoned Butter Beans, reserved liquid, tahini paste, lemon juice, Glory Foods Hot Sauce and salt in a food processor fitted with a metal blade.Process until just smooth and creamy (do not over process or hummus will turn into a paste).Scrape into a serving dish and stir in the shallot mixture. Serve with pita bread or chips.

BUTTER BEAN HUMMUS

Steps:

• Place all ingredients, except the garnishes in a food processor or blender. Pulse or blend until the hummus is smooth. Taste and add more salt if necessary. Serve with pita chips and vegetables. You can serve immediately or chill for later.

SCOTT PEACOCK'S BUTTERBEAN HUMMUS

Steps:

• 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.

BUTTER BEAN AND CUMIN HUMMUS

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.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

QUICK BLACK BEAN HUMMUS

Steps:

• Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.

BUTTER BEAN HUMMUS

Steps:

• Soak the beans overnight in plenty of water.
• Drain and discard the soaking water.
• Put the beans in a pot and cover with cold fresh water.
• Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.
• Remove from heat and drain, reserving the cooking liquid.
• Put the beans in a food processor fitted with a steal blade.
• Add 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, I use up about one cup of the cooking liquid.
• Taste for seasoning and add more salt and cayenne if desired.

BUTTER BEAN HUMMUS (HOUMOUS)

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.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.