Butter Bean Hummus Recipes

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

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.

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.

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.

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.

Steps:

• Process first 6 ingredients in a food processor until smooth. Transfer to a serving bowl; serve with vegetables.

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.