- 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.
- Calories: 217
- Fat: 14g
- Protein: 6g
- Sodium: 740mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 2g
Nutritional Information (per serving)
- 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
- 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.
- 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.
- 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.
- Serve butterbean hummus right away as a dip, spread, or stuffed in a pita.
- Keeps well covered in the refrigerator for about 4 days or in the freezer for a year.
- 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.