Introducing a delightful variation to the traditional hummus recipe, inspired by the book Vegetable Revelations by Steven Satterfield. The recipe, by our friends at Seed + Mill replaces the usual chickpeas with butter beans, giving it a fresh and unique taste. Enjoy this healthy and summer snack by serving it with your favorite crackers, fresh vegetables, and a drizzle of high-phenolic olive oil of course!
Green Butter Bean Hummus
Easy and delicious Chickpea alternative hummus, from our friends at Seed + Mill
¼ cup salt
1 lb shelled green butter beans
¼ cup kyoord high phenolic olive oil
⅓ cup Seed + Mill Organic Tahini
2 tbsp fresh lemon juice, plus more to taste
1 tsp fresh thyme leaves
Bring 3 quarts of water to a boil in a medium pot over high heat and add the salt
Add the butter beans and simmer until tender, 20 to 25 minutes, skimming any foam that rises to the surface as they cook.
Drain the beans in a colander, reserving 1/2 cup of the cooking liquid.
Transfer the warm beans to a food processor and add the tahini, oil, lemon juice, garlic, and thyme.
Purèe until smooth, adding as much of the reserved water as needed to make a smooth, creamy hummus-like paste.
Taste and add more salt or lemon juice
*The hummus will keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.