Butter beans, a.k.a. large limas, are perfect for making a from-scratch hummus, because they cook very quickly — just about 45 minutes in gently boiling water. You can also use canned, of course, just as you would use canned chickpeas for hummus. I like the fact that butter beans are a Southern cooking staple, too. Try some!
Use your own favorite hummus recipe, or if you don't have one, here are some amounts to get you started.
Keep reading for the easy yet enticing recipe.
Butter Bean Hummus
- 4 cups cooked butter beans, drained and liquid reserved (or 2 15-ounce cans)
- 1 to 2 cloves garlic, peeled
- Juice of 1 to 2 lemons
- 1/4 cup tahini (sesame seed paste)
- Salt to taste
- Sumac, paprika, or cayenne pepper, for garnish
- Drop the garlic cloves in a food processor, fitted with the steel blade and process until finely minced. Add the butter beans, lemon juice, a few tablespoons of bean liquid or water, and tahini, and process until pasty.
- With the motor running, slowly drizzle in olive oil until a creamy mixture is formed. Season with salt and additional lemon juice, if necessary.
- Sprinkle the top with sumac, paprika, or cayenne, and drizzle with a little more olive oil.
Makes 2 cups.