Butter Bean Hummus

p1140825.jpg

P1140825 Hummus is one of my favourite things but I am coming across more and more people that struggle to digest chickpeas so I thought it might be helpful to come up with an alternative. I love making a big batch at the weekend to keep me going through the week - I eat it with crudités as a snack or as part of a rainbow bowl or leftovers lunch as it helps to bulk them out a little and gives any lunch a great nutritional boost. Butter beans (or Lima beans) are one of my absolute staples and I always make sure there are a few cans in my cupboard which makes this recipe really convenient! They are a great source of plant protein whilst being low in fat. They are also a great source of iron, zinc and magnesium as well as B vitamins among others. This makes them a really healthy addition to any diet, particularly for anyone that follows a vegetarian or vegan diet. This hummus is so creamy and really is a great replacement for anyone looking for an alternative to chickpeas!

      P1140823  
Ingredients

2 cans of butter beans

1 lemon

2 tablespoons of cumin

2 tablespoons of tahini

2 cloves of garlic

6 tablespoons of olive oil

4 tablespoons of water

2 large pinches of salt

Drain and rinse the butter beans then place in a food processor with the garlic, cumin, juice from the lemon and olive oil. Blend for about 1-2 minutes then gradually add the water until the hummus is smooth.

Add the salt, little by little until it suits your taste and making sure it is well mixed in. P1140817

SidesAnnie Clarke