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
Like Zaar needs another hummus recipe.......But-this is different cause it's made from butterbeans (Lima beans) instead of the usual chickpeas. Found the recipe on the net a while back and have made it many times since then. Thought I'd share it.
Provided by Chef Dudo
Categories Spreads
Time 2h15m
Yield 3 cups
Number Of Ingredients 8
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.
CHICKEN, BUTTER BEAN & PEPPER STEW
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
PEPPER CHICKEN WITH HUMMUS
Categories Chicken Herb Pepper Poultry Broil Quick & Easy Bell Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Line a large shallow baking pan with foil.
- Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.
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