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Butter Bean Hummus

Butter Bean Hummus

I sooo love hummus.  Let me rephrase that, I LOVE homemade hummus, the store bought stuff I can do without.  It would always be in my fridge if I could only restrain from eating the entire recipe as soon as I make it. 

For the past two months I have been thinking a lot about everything you could possibly do with Tahini, sesame paste. Most of my thoughts have focused on hummus. Jinan, the city in China I have been calling my temporary home is in the middle kingdom's sesame belt.  You find it in everything.  Street vendors offer oil, flour, seeds and will even grind it into a sauce for you on the spot.

Butter Bean Hummus

What you don't find alot of in Jinan is chickpeas.  My mission to find them has been unfruitful.  Then the other day I spied a can of butter beans in the French grocery store, Carrefour.  An epiphany led me to realize I just needed to think outside the box.  The result was a creamier version, perfect for all the vibrant vegetables I carry home each day from our neighborhoods farmer's market.

Butter Bean Hummus

  • 1 can of butter beans (If you are a hummus purest - you can use chick peas)
  • 1 tbsp lemon juice
  • 1/2 cup chopped green onion or 2 cloves of garlic
  • 2 tbsp Tahini
  • 1 tsp sesame seeds
  • 2 tbsp Lemon Ginger Curry
  • 1 tbsp Sesame Oil
  • 1tsp sea salt or Fish Sauce

Drain beans keeping 1/4 cup of their liquid.  Pour the ingredients into a bowl or food processor and  blender or pulse until smooth. Adding small amounts of the reserved liqud until it becomes soft and creamy. Great as a vegetable dip or for adding to your sandwich roll-ups. For a different rice or pasta sauce, add some of the hot cooking water and toss.

More for sesame lovers;

Butter Bean Hummus

Photo Credit: Julie Cecchini

Comments

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Monica Kripalani

Substitute cooked quinoa for the chick peas and you get a unique flavor. check out the recipe on my website www.monicasfinefoods.com

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