Butter Bean and Cumin Hummus

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Butter Bean and Cumin Hummus

 

2 large garlic cloves

2 (15- to 16-ounce) cans butter beans, rinsed, drained

2/3 cup tahini, (sesame seed paste)*

6 tablespoons fresh lemon juice

1/4 cup olive oil, (preferably extra-virgin)

1 tablespoon ground cumin

4 tablespoons water, (about)

Pita breads, cut into wedges

Assorted cut-up fresh vegetables

 

 

 

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.

 

Makes about 3 cups.

 

Source: Bon Appétit, December 1998

Formatted by Chupa Babi: 03.07.08

 

 

*Sold at Middle Eastern markets, natural foods stores and some supermarkets..

 

Canned butter beans called for here make an exceptionally creamy hummus.

 

 

 

 

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