Spicy Butterbean Hummus Recipe

Spicy Butterbean Hummus Recipe

Spicy Butterbean Hummus Recipe

  • Makes: 4 Servings
  • Ready In: 30 mins
  • Prep Time: 10 mins
  • Cook Time: 20 mins

This spicy, light-green spread works beautifully wherever you’d use hummus: as a dip, as a spread, or in pitas.

    Nutritional Information (per serving)

  • Calories: 217
  • Fat: 14g
  • Protein: 6g
  • Sodium: 740mg
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sugar: 2g

Ingredients:

  1. 2 cups fresh, shelled butterbeans or lima beans (200 grams)
    3 cups water
    1/2 teaspoon salt
    2 cloves garlic, peeled
    1 small jalapeño pepper (2 tablespoons chopped or 18 grams), cored and seeded
    1/3 cup lemon-balm leaves (8 grams)
    1 teaspoon ground cumin
    3/4 teaspoon salt
    1/3 cup broth, kept from cooking beans
    1/4 cup olive oil
    black pepper to taste

Directions:

    1. Rinse beans and put in small pot with water and 1/2 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat until water barely boils. Simmer until beans are tender, about 20 minutes.
    2. Meanwhile, peel garlic. Seed and core jalapeno, then cut into about 4 pieces. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic and jalapeno in while the blade is turning. Turn the machine off.
    3. Drain beans, putting 1/3 cup of bean broth into food processor or blender. Save a few spoonfuls in case you need it. Add beans, lemon balm leaves or lemon juice, cumin, salt, and olive oil. Process or blend until smooth. Taste and adjust seasonings. If it tastes right but is just too thick, add more broth.
    4. Serve butterbean hummus right away as a dip, spread, or stuffed in a pita.
    5. Keeps well covered in the refrigerator for about 4 days or in the freezer for a year.

    Tips:

    • If you don't have lemon balm, use 1 tablespoon lemon juice instead.
    • When using lima beans instead of butterbeans, cook a few minutes longer.

Linda Watson

Article written by

Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website CookforGood.com, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

 

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