SCOTT PEACOCK'S BUTTERBEAN HUMMUS

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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.

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