Butter Bean And Rosemary 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.

ITALIAN HUMMUS

Steps:

• Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
• Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

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.

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.

BUTTER BEAN HUMMUS (HOUMOUS)

Steps:

• Put all ingredients in a food processor, apart from salt and pepper, and blend until just about smooth.
• Alternatively you can put them in a mixing bowl and use a stick blender.
• Season with salt and freshly ground pepper to taste.

CRISPY ROSEMARY HUMMUS

Steps:

• Place the oil in a small skillet over high heat.
• Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
• Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
• Puree to desired consistency.
• Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
• Makes 2 ½ cups.

BUTTER BEAN HUMMUS

Steps:

• Soak the beans overnight in plenty of water.
• Drain and discard the soaking water.
• Put the beans in a pot and cover with cold fresh water.
• Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.
• Remove from heat and drain, reserving the cooking liquid.
• Put the beans in a food processor fitted with a steal blade.
• Add garlic, tahini, salt, pepper, and cayenne.
• Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
• If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid.
• Taste for seasoning and add more salt and cayenne if desired.

BUTTERBEAN & ROSEMARY SOUP

Steps:

• Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
• Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.