| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 3 1/3 cups |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 3 1/3 cups |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6.666666666666667 servings |
| Calories | 664 |
| Total Fat | 47 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 14 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 306 mg |
| Serving Size | 1 of 6.666666666666667 servings |
| Calories | 664 |
| Total Fat | 47 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 14 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 306 mg |
Reviews
This hummus will change your life !!!
We used to go to Chef Peacock’s (The Indigo Girls’ restaurant, Watershed, in Decatur, GA, almost every week just to get the hummus platter and the AMAZING fried chicken! They served the hummus with housemade pita bread, an assortment of locally grown veggies, and the most delicious, meaty olives.
It occurred to me that many are accustomed to canned beans. If that’s your case, or you are short on time, replace the fresh beans with canned and reduce the salt by half. The original recipe is best but the canned way is quick, super easy, and incredibly delicious!
This was an excellent dish. tjmunch, please get a culinary imagination.
This was a nice departure from the normal chickpea recipe. The hummus was velvety in texture and taste. The fresh local veggies which included watermelon radishes (I have yet to find them anywhere!) along with the homemade pita and side of olives truly made this a memorable appetizer.
The Butterbean Hummus at Watershed is excellent especially served with fresh vegetables and pita brea.
by definition hummus is made with chickpeas. If it doesn’t have chickpeas in it, IT ISN’T hummus