Butter Bean Hummus

Hello!  I hope you all have had a good week. I went to Winston-Salem last week to meet with HVAc guys and floor refinishers.  Turns out the furnace has a cracked heat exchanger and is probably 45+ years old!  Obviously there are no parts available so I will be in the market for a new furnace.  I am hoping to negotiate a bit with the sellers on sharing that expense.  We will see.  I will get a new energy efficient furnace and also a new a/c (it is undersized and already 12 or 15 years old) once I get moved in.  I am also going to get the hard wood floors all refinished. There are hard woods in all rooms except the bathrooms and  they all have old polyurethane on them. I want to put a nice oil based finish on them and perhaps darken the color one shade. I am so excited to have the painting and the floors all just right.  I have been figuring out where furniture will go and I think it is going to be just right for me.  Some furniture will stay in storage and I think I will need to get a smaller dining room table, but I am thrilled to  have my own belongings and a place of my own again.  Fingers crossed it all works out.  I have checked off movers, insurance, floors, paint, pressure washing, and HVAC.  Now just to do utilities/internet/tv.  And of course there is a list for once I am moved in like tree trimming and a few minor repairs.  

GE Cafe series

GE Cafe series

Most exciting, I am going to get a new stove!  The house has this terrible electic stove - you know the kind that is flat with no discernible burners?  I am going to donate it and put in a duel fuel source fabulous stove.  The one above is what I am aiming for…it has 4 regular burners and the middle burner is oblong (yay 5 burners!) that you can replace with a griddle.  The bottom drawer is actually a small oven that has full temperature range separate from the big oven.  The burners are gas and the ovens are electic.  It is pricey but will be so worth it. I also have to install a stainless steel vent above which entails removing a cabinet, adding a smaller cabinet, and creating an exhaust to the outside.  I will do all that once I get moved.  

image from Southern Living Beth Dreiling Honztas

image from Southern Living Beth Dreiling Honztas

So on to the recipe.  Summer means an abundance of field peas. The photo above shows you a whole variety.. speckled butter beans, crowders, pink eyed peas, lady cream peas….there are so many and they are all so good.  You can read about them here. We have been getting whatever is available at the Bush N'Vine, our local farm stand.  Quite nicely they come already shelled, packaged up and ready to cook. One week we got the speckled butter beans.  I cooked them in water to cover with a few cloves of whole, peeled garlic, a couple bay leaves, a strip of kombu and some salt and pepper.  It took about 40 minutes for them to get nice and tender when cooked at a low simmer.  We ate some as they were, but I used half of them to make a delicious hummus.  Hummus is typically made with chickpeas and tahini. It has a distinct flavor that you either love or hate.  This version uses butter beans and peanut butter! 

I found this little cookbook at the used book store in Winston-Salem.  Tom and I are big fans of bookstores and I was thrilled when I found the used, independent bookstore in town.  This book was about  $4 and is the recipe book for a restaurant in town called Sweet Potatoes that is famous for it's southern food.  This recipe for butter bean hummus caught my eye so I bought the book.  Most of the recipes are full of sugar and bacon, but hopefully I can adapt them.  This one really needed no changes.   I used the peas I had cooked but you can use frozen cooked lima beans,  a can of lima beans or whatever butter bean you can find.  Pulse it together with peanut butter, lemon juice and zest, a few spices and some olive oil and there you go!  A tasty and healthy dip or spread.  We ate is on top of sweet potatoes and garlic stir-fryed spinach.  Served with stewed fresh corn and yellow squash cooked with sweet onion and we had a perfect supper. We also ate it as a sandwich spread with some avocado, pickled red onion, and lettuce.  It would be great with cut up vegetables and crackers.  If you go in thinking it will taste like regular hummus you will be disappointed. It has a flavor all its own!  I bet you'll like it! 

Butter Bean Hummus

by Catherine Craig

Prep Time: 5 minutes

Keywords: appetizer sandwich sauce snack gluten-free vegan vegetarian lima beans butter beans

Ingredients (2 cups)

  • 15 ounce can butter beans (or lima beans)
  • 2 Tbsp natural peanut butter
  • 2 Tbsp fresh lemon juice
  • zest of 1 lemon
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup extra virgin olive oil

Instructions

Combine all ingredients in a food processor except the olive oil. Pulse to blend. With the food processor running, slowly drizzle in the olive oil. Taste and adjust seasoning adding more salt, pepper, and cayenne as desired. Excellent served room temperature. Refrigerate leftovers

Serve as a dip with pita bread, vegetables, or crackers, or delicious as a sandwich spread.

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