Scott Peacock's Butter Bean Hummus

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Scott Peacock's Butter Bean Hummus

Recipe By : Scott Peacock, The Watershed, Atlanta

 

1 lb. large dried lima beans

3 cloves garlic (to 4), peeled

1/3 cup tahini

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne

1 cup extra-virgin olive oil (to 1 1/2 cups)

1/4 cup lemon juice, freshly squeezed

 

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.

 

3-1/3 cups

 

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Previously posted to Veg Recipes list