Butter Bean And Rosemary Hummus Recipes

BUTTER BEAN HUMMUS

Steps:

• In a blender or food processor, blitz together the tahini, lemon juice, garlic and water to a paste.
• Drain and rinse the butter beans and add to the blender, along with the olive oil, cumin and a generous seasoning of salt.
• Blitz again until the hummus has reached a smooth purée. Taste and add more salt, lemon juice or olive oil as required.
• Serve with a drizzle of olive oil and an (optional) sprinkle of paprika.

BUTTER BEAN AND ROSEMARY HUMMUS

Steps:

• Tip all the ingredients except the oil into a food processor and whizz until smooth.
• With the machine still running, gradually add the oil until the consistency is nice and creamy. Season to taste.
• Spoon the mixture into a serving bowl and chill for at least 1 hour.
• Remove the hummus from the fridge a little while before serving to bring back to room temperture.

BUTTER BEAN HUMMUS

Steps:

• Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste.
• Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables.
• Preheat the oven to 350 degrees F.
• Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic