Butterbean Hummus

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Butterbean Hummus

 

1 pound large dried lima beans

3 to 4 cloves garlic, peeled

1/3 cup tahini

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1 to 1 1/2 cups extra-virgin olive oil

1/4 cup lemon juice, freshly squeezed

 

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.

 

 

 

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