Butter Bean Hummus Recipes

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

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.

Steps:

• Blend ingredients in a food processor until well combined.
• Chill first or serve immediately with chips, pita or any crusty bread.

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.

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.

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.

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.

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

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.

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.