Recipe courtesy of Scott Peacock
Scott Peacock's Butterbean Hummus
- Level: Easy
- Yield: 3 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6.666666666666667 servings
- Calories
- 664
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 47
- Dietary Fiber
- 14
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 306
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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.