The “I Love Butterbeans” Hummus
If you spend a least a little bit of time with me, you will have heard this sentence recently: ‘I LOVE BUTTERBEANS’! I annoy my housemate, sibling, friends and office colleagues with this and once they taste that heavenly take on hummus, they very well understand where I’m coming from with my obsession! Some people I know tell me that it’s either original hummus or no hummus (Riham, I heard you!) but I have to admit that I might temporarily prefer these butterbeans over chickpeas. Did I really just say that? Okay, it’s out there. (Chickpeas, I still very much appreciate you in my curries and salads!)
why I love butterbeans
Butterbeans. What can I say. They are my new favourite legume and I’ll tell you why. They are so insanely creamy that I truly understand why the magical word butter was used to describe them. Butter beans – also referred to as lima beans – come from South America and are – similar to many other legumes such as chickpeas, lentils and kidney beans – high in dietary fiber and virtually fat-free yet high in good quality protein. Butter beans provide you with not only soluble fiber (good for blood sugar regulation) but also insoluble fiber (prevents constipation, bowel irritations and digestive issues). On top of that, we find several minerals in butter beans including potassium, calcium, magnesium, phosphorus, sodium and iron. Just a little reminder: minerals are what help our bodies to function normally and maintain balance. They play important roles in building strong bones, transmitting impulses, maintaining normal heart beat and producing hormones. Its vitamin B6 content is another good reason for why we should make butter bean hummus more often, my fellow foodies. Speaking of which, I think it’s about time that we grabbed our blenders.
Prep Time: 10 min
Total Time: 15 min
For this recipe you will need:
1 can butterbeans
1 clove of garlic
1 tbsp tahini
½ lemon, juiced
4 tbsp olive oil
dash of apple cider or white wine vinegar
½ tsp ground cumin
salt and pepper to taste
- Drain the butterbeans and place in your blender. Add the garlic, cumin, tahini, vinegar, lemon juice, olive oil, salt and pepper. Blend until the consistency is smooth and creamy. You may have to add little more water to achieve this.
- Serve the humus on a plate, spreading it out evenly. Top with a dash of olive oil and za’atar.
- Dip your bread, crackers, roasted veggies or whatever else you enjoy with your hummus. Are you already running around telling everyone that you freaking love butterbeans yet? I’m surprised if you aren’t.
- Enjoy this rich creaminess and buttery flavour while knowing that this delicious dip is good for you!