Hummus is traditionally made from chickpeas, but it can be equally easily made from any other legume! Each will bring its own characteristics to the dip.
Butterbeans have a lovely creamy colour and consistency when pulped. They are also called Lima beans, named after the capital of Peru, where they have been cultivated even before corn! They are 7% dietary fibre and 8% protein. Also a good source of iron, vitamin B6 and magnesium.
This recipe has no added oil, though you should feel free to add a tablespoon or two of extra virgin olive oil for added luxury! It is not, however, oil-free as there is a good amount of seed oil in the Tahini paste, which is made from ground sesame seeds.
Ingredients
1 clove garlic
Zest and juice of 1 lemon
3 tbsp tahini
Good pinch salt
For a little extra depth of flavour, toast the garlic clove in a hot pan until charred on all sides. The skin will just fall off, and it will add a little smoke flavour.
Drain the beans, but keep the aquafaba, the water that they have been soaking in inside the can.
Put all the ingredients, along with about 60ml (4 tablespoons) of the aquafaba into a food processor and process until smooth. If it looks too dry, add more aquafaba.
Serve however you like! With crudités, pita bread, as a stir-in pasta sauce, or simply spread on a slice of toast with a dash of oil and sprinkle of freshly cracked pepper.