Ravage on something smooth and creamy that will wet your appetite…
Buttery floury Butter Bean Hummus with a hint of sweet paprika and a dash of tahini, lemon and virgin olive oil.
Make this:
- When you’ve got mates coming over for games night and you want a quick and dirty appetiser that will get the evening going
- When you’ve just had a stressful day at work and want something that’ll get you all chilled out in a spree
- When a simple yet yummy starter is needed to get your dinner party going
Butter beans, I get from a small Spanish deli in Dalston, London. The brand it stocks is called La Asturiana. This is one of the brands, I use. You can find the deli here
Tag me on @ethivegan to show me what you’ve made and let me know you’re happy for me to share.
Love.
Edward x
Ingredients
- 100g butter beans
- 20ml retained butter bean water
- 1tbs toasted sesame seed oil
- 2tbs olive oil
- 2tbs tahini
- ½ lemon, juice
- 1 clove of garlic
- Pinch of salt and pepper
- Garnishing
- Pinch of paprika
- 1tbs olive oil
- Oil for drizzling
Instructions
- Soak the butter beans in filtered water overnight. Drain and place in a pressure cook with fresh filtered water. Pressure cook for 30 minutes. Drain the butter beans but retain the water.
- Remove about 30g of butter beans. Cover with paprika and olive oil. Bake in a preheated oven at 180 degrees for 10 minutes. Set aside as garnish.
- Placed the tahini, oil, juice, garlic and salt and pepper in a blender. Blend well.
- Add in the butter beans and pulse roughly. Transfer to a serving dish.
- Garnish with the baked butter beans. Drizzle oil over.
- Serve with bread or whatever takes your fancy.
