Butter Bean Hummus
I am very much in favour of making my own dips and sauces and encourage you all to do so too. If you have a blender or food processor, it’s really quick and easy, you end up with a huge amount, and you are fully in control of the ingredients!
Shop-bought hummus is notorious for containing unwanted, highly processed vegetable oils that increase levels of inflammation in the body. When you make it at home, you can ensure you use great quality extra virgin olive oil and enjoy it knowing that it’s nourishing your body rather than harming it. (FYI, this is pretty much the reason why home cooking from scratch is ALWAYS more beneficial than buying processed packaged foods).
This version uses butter beans, but if you’re looking for a more traditional flavour, it works just as well with chickpeas. I add paprika to mine, but you may also enjoy adding some other fun flavours like cumin, chilli, turmeric, or harissa.
TOTAL TIME: 5 minutes
MAKES: A large jarful (approx 400g)
SEASON: Spring through to Autumn
INGREDIENTS:⠀
1 can of butter beans, drained and rinsed with 1/2 cup of the juice kept to one side ⠀
2 cloves of fresh garlic⠀
1/4 cup tahini⠀
2 tbsp extra virgin olive oil ⠀
Juice of 1 fresh lemon⠀
Pinch of salt⠀
Sprinkle of paprika⠀
⠀
METHOD:⠀
1. Add the butterbeans, lemon juice, the bean liquid and tahini to your food processor or blender.⠀
2. Chop or crush the garlic and add to the mixture along with a pinch of salt and the paprika.⠀
3. Blend until you get a nice paste.⠀
4. Drizzle in the extra virgin olive oil while the mixture is blending.⠀
To serve: drizzle with extra virgin olive oil, and sprinkle with more paprika and dried chilli flakes⠀
