Photo: Scott Peacock's Butterbean Hummus Recipe
Ingredients
- 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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Fleming617
on January 26, 2012
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We used to go to Chef Peacock's (The Indigo Girls' restaurant, Watershed, in Decatur, GA, almost every week just to get the hummus platter and the AMAZING fried chicken! They served the hummus with housemade pita bread, an assortment of locally grown veggies, and the most delicious, meaty olives.
It occurred to me that many are accustomed to canned beans. If that's your case, or you are short on time, replace the fresh beans with canned and reduce the salt by half. The original recipe is best but the canned way is quick, super easy, and incredibly delicious!
By mtchef01
on May 21, 2011
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This was an excellent dish. tjmunch, please get a culinary imagination.
By swanson1_11964108
tucker, 49
on July 03, 2009
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This was a nice departure from the normal chickpea recipe. The hummus was velvety in texture and taste. The fresh local veggies which included watermelon radishes (I have yet to find them anywhere! along with the homemade pita and side of olives truly made this a memorable appetizer.
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