I recently returned from an amazing trip to Egypt and it's a good thing I like hummus, because we had it at almost every meal. Egyptian cooks aren't into varying the ingredients or flavors of their hummus like we do in the US. In the past month I've seen recipes for adding everything from beets to caramelized onions to spinach.
I keep mine simple by substituting lima beans for traditional garbanzo beans. Limas are sometimes called "butter beans" because of their starchy yet buttery texture, which makes this dip wonderfully creamy. They have a delicate flavor that complements the nutty tahini.
My only complaint with hummus is that it means I need to purchase a jar of tahini, and they never come small. In my next blog I will give you some tips and a recipe for how to use up the rest of that tahini.
Hummus with Lima Butter Beans & Cumin
1 large clove garlic, peeled
1 can (15 ounces) lima butter beans, rinsed and drained
3 tablespoons fresh lemon juice
1½ teaspoons ground cumin
2 tablespoons extra-virgin olive oil
⅓ cup tahini (sesame seed paste)
¼ teaspoon salt
1 to 2 tablespoons water
Paprika, for garnish
Pita bread, cut into triangles, for serving
Fresh vegetables, such as carrots, celery, jicama, broccoli, cauliflower, bell peppers, cut into serving-size pieces for dipping
In a food processor with the metal blade, process garlic until minced. Add beans, lemon juice, cumin, olive oil, tahini and salt. Process until pureed. Add water 1 tablespoon at a time until mixture reaches desired consistency for dipping.
To Make Ahead: Hummus may be refrigerated up to 1 week.
Spoon humus into a shallow bowl and sprinkle with paprika. Serveat room temperature with pita wedges and/or vegetables.
Makes 1½ cups; Serves 6 to 8.