BUTTER BEAN HUMMUS
Butter Bean Hummus | I like this butter bean hummus more than traditional hummus made with garbanzo beans. It has a light fresh taste - it is a taste that reminds me of summer (even when it isn't). The best part is that it takes just 1 minute to prepare - just throw everything into the food processor and mix until smooth!
Categories appetizer
Time 1m
Number Of Ingredients 9
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.
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 HUMMUS
This creamy and nutritious butter bean hummus is a delicious alternative to a traditional hummus, with the classic flavours of garlic, lemon and tahini.
Provided by Kate Ford | The Veg Space
Categories dip
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 156 kcal, Carbohydrate 13.3 g, Protein 5.4 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 17 mg, Fiber 3.5 g, Sugar 1.5 g, ServingSize 1 serving
HUMMUS
Steps:
- In a bowl, soak the dried beans in 6 cups water overnight.
- Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge.
- Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.
BUFFALO HUMMUS
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the chickpeas, hot sauce, olive oil, lemon juice, garlic and some salt and pepper to a food processor and pulse until combined. Taste for seasoning and adjust if necessary, then transfer to a serving bowl. Top with the blue cheese, diced celery and celery leaves. Stir to combine just before serving. Serve with pita chips or celery sticks for dipping.
SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS
This recipe was found in the NY Times. It is from the Watershed Restaurant in Decatur, GA. My friend, Puppyhal, who claimed that he could not make good biscuits tried this recipe and said they came out perfect! This takes a lot of work but it is worth it.
Provided by Dan-Amer 1
Categories Breads
Time 27m
Yield 12-16 biscuits
Number Of Ingredients 7
Steps:
- Set a rack in the upper third of the oven and preheat to 500 degrees F. Sift together the cream of tartar and baking soda. In a large bowl whisk together the flour, cream of tartar-baking soda mixture, and the salt. Add the butter. Working quickly with your clean hands rub it between your fingertips until half is coarsely blended in and the remaining pieces of butter are 3/4 inch thick.
- Make a well in the center of your mixture, add the buttermilk, and stir it quickly just until it has blended and a sticky dough forms. (If dough appears dry add 1 to 2 Tbs more buttermilk.)
- Immediately turn dough out onto a generously floured surface. Using floured hands briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a floured rolling pin, roll to 3/4 inch thick.
- Using a fork dipped in flour, pierce the dough through at 1/2 inch intervals. Flour a 2 1/2 inch or 3 inch biscuit cutter and stamp out rounds. Arrange these on a heavy, parchment paper lined baking sheet.
- Bake until golden in the preheated oven, for about 12 minutes or so.
- Remove from the oven and brush with melted butter.
Nutrition Facts : Calories 291.4, Fat 11.2, SaturatedFat 6.8, Cholesterol 28.6, Sodium 759, Carbohydrate 41, Fiber 1.4, Sugar 0.9, Protein 6
BUTTERBEAN HUMMUS
Categories Condiment/Spread Bean Side Low Carb Vegetarian Kid-Friendly Quick & Easy Healthy Kosher
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400º Cut off top 1/4 of entire garlic head (leave it wrapped) Make a little tin foil pan for the garlic, or put it in a cupcake pan Cover top of garlic with olive oil Bake for 20 minutes, let cool Press the garlic to pop out the cooked cloves, Drain beans, reserve some of the liquid Add beans, 5 cloves of cooked garlic, tahini, salt, pepper and cayenne to a food processor While running, slowly add oil until mostly smooth Run processor and slowly add lemon juice, making sure the hummus doesn't get too loose If the hummus is still dry, you can slowly add some of the reserved bean liquid (usually I don't need to do this) You're done! Just check the taste and adjust before refrigerating
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