Best Butterbean Hummus Recipes

BUTTERBEAN HUMMUS image

Yield 3 cups

Number Of Ingredients 9

2 cans 14oz butter beans (white lima beans)
1/2 cup reserved liquid from bean cans
1 head garlic
3 tbs tahini
2 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp cayenne
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice

Steps:

Preheat oven to 400º Cut off top 1/4 of entire garlic head (leave it wrapped) Make a little tin foil pan for the garlic, or put it in a cupcake pan Cover top of garlic with olive oil Bake for 20 minutes, let cool Press the garlic to pop out the cooked cloves, Drain beans, reserve some of the liquid Add beans, 5 cloves of cooked garlic, tahini, salt, pepper and cayenne to a food processor While running, slowly add oil until mostly smooth Run processor and slowly add lemon juice, making sure the hummus doesn't get too loose If the hummus is still dry, you can slowly add some of the reserved bean liquid (usually I don't need to do this) You're done! Just check the taste and adjust before refrigerating

Scott Peacock's Butterbean Hummus image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 3 1/3 cups

Number Of Ingredients 8

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

Steps:

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.

Scott Peacock's Butterbean Hummus image

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

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.