Scott Peacock's Butterbean Hummus

Name: Scott Peacock's Butterbean Hummus
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 3 1/3 cups
Cuisine: middle-eastern
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

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 3 1/3 cups

Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 3 1/3 cups

Ingredients

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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.