Butter Bean And Cumin Hummus Food

BUTTER BEAN HUMMUS

Steps:

• In a blender or food processor, blitz together the tahini, lemon juice, garlic and water to a paste.
• Drain and rinse the butter beans and add to the blender, along with the olive oil, cumin and a generous seasoning of salt.
• Blitz again until the hummus has reached a smooth purée. Taste and add more salt, lemon juice or olive oil as required.
• Serve with a drizzle of olive oil and an (optional) sprinkle of paprika.

BUTTER BEAN HUMMUS

Steps:

• Place all ingredients, except the garnishes in a food processor or blender. Pulse or blend until the hummus is smooth. Taste and add more salt if necessary. Serve with pita chips and vegetables. You can serve immediately or chill for later.

HUMMUS WITH PEANUT BUTTER

Steps:

• Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
• Blend until smooth.
• Transfer to serving bowl.
• Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

BUTTER BEAN HUMMUS

Steps:

• Heat 2 tbs. olive oil in a small skillet and fry shallots until almost crisp.Remove from heat and stir in garlic and cumin; set aside.Place Margaret Holmes Seasoned Butter Beans, reserved liquid, tahini paste, lemon juice, Glory Foods Hot Sauce and salt in a food processor fitted with a metal blade.Process until just smooth and creamy (do not over process or hummus will turn into a paste).Scrape into a serving dish and stir in the shallot mixture. Serve with pita bread or chips.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

BUTTER BEAN HUMMUS

Steps:

• Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste.
• Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables.
• Preheat the oven to 350 degrees F.
• Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic

BUTTER BEAN AND ROSEMARY HUMMUS

Steps:

• Tip all the ingredients except the oil into a food processor and whizz until smooth.
• With the machine still running, gradually add the oil until the consistency is nice and creamy. Season to taste.
• Spoon the mixture into a serving bowl and chill for at least 1 hour.
• Remove the hummus from the fridge a little while before serving to bring back to room temperture.

WHITE BEAN HUMMUS

Steps:

• Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
• While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
• Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
• Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

TURMERIC CHICKEN WITH BUTTER BEAN HUMMUS & ROASTED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a baking sheet with foil. Make a few small cuts around the edges of the pepper halves using a sharp knife, then flatten them as much as you can with your palm. Rub with the veg oil and roast on the lined baking sheet for 10 mins.
• Meanwhile, cut the chicken breasts in half lengthways at an angle so you end up with four thin fillets. Mix the yogurt, turmeric, cumin seeds, ground coriander, garlic, lemon juice and olive oil with some black pepper in a bowl. Add the chicken and turn to coat in the marinade. When the peppers have had 10 mins, turn them over, add the chicken fillets to the sheet, spacing them apart slightly, and spoon any remaining marinade over them. Roast for 20 mins, turning the chicken fillets halfway, until cooked through.
• For the hummus, use a hand blender to blitz together the beans, lemon zest and juice, olive oil, garlic, cumin seeds and coriander with 6 tbsp liquid from the can, some salt and plenty of black pepper. It should be completely smooth.
• When the chicken has been cooking for 10 mins, steam the broccoli for 6 mins until tender. Spoon the hummus over two plates, then top with the roasted peppers and chicken. Scatter with the mint, drizzle with olive oil and serve with the broccoli on the side.

BUTTER BEAN AND CUMIN HUMMUS

Steps:

• Finely chop garlic in processor. Add beans and next 4 ingredients; process until smooth. Mix in water 1 tablespoon at a time, thinning to desired consistency. Season with salt and pepper. Spoon into bowl. (Can be made 3 days ahead. Cover; chill. Bring to room temperature; thin with additional water before serving, if desired.)
• Serve with pita bread and vegetables.