Green Butter Bean Hummus
This pastel-hued hummus comes from Vegetable Revelations by Steven Satterfield, a beautiful new cookbook celebrating produce of all kinds. Swapping butter beans for the traditional chickpeas makes an old classic feel fresh and new. If you can't get your hands on fresh butter beans, using frozen is a great option! Serve with your favorite crackers, crudités, & a good glug of olive oil for a healthy, springy snack.
¼ c kosher salt, plus more to taste
1 lb shelled green butter beans
⅓ c Seed + Mill Organic Tahini
¼ c extra virgin olive oil
2 tbsp fresh lemon juice, plus more to taste
1 tsp fresh thyme leaves
- Bring 3 quarts of water to a boil in a medium pot over high heat and add the salt. Add the butter beans and simmer until tender, 20 to 25 minutes, skimming any foam that rises to the surface as they cook. Drain the beans in a colander, reserving 1/2 cup of the cooking liquid.
- Transfer the warm beans to a food processor and add the tahini, oil, lemon juice, garlic, and thyme. Purèe until smooth, adding as much of the reserved water as needed to make a smooth, creamy hummus-like paste. Taste and add more salt or lemon juice, if desired. The hummus will keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.