Up until recently, I wasn’t a fan of hummus (I know, shock. horror). For most of my childhood, I only ever knew of hummus that was sold pre-packaged in supermarkets which I found too garlic-y, too thin and had various additives.
The only hummus I liked was the one that my best friend made when we were roommates in college. I tweaked her recipe slightly by adding different beans and flavours to customise it. This easy hummus recipe converted me to a “hummus-hoover” and I can eat an entire batch with a spoon!
creamy butterbean hummus
Super simple, flavourful and crave-able hummus is made creamier with the addition of butterbeans.
Equipment
- food processor
Ingredients
- 220 grams chickpeas
- 220 grams butterbean
- 120 grams tahini
- 30 ml lemon juice
- 8 grams garlic minced
- ½ teaspoon cumin
- 60 ml cold water
- 15 ml extra virgin olive oil
- ½ teaspoon salt
- 8 grams chopped parsley
Instructions
- Puree the beans and chickpeas in a food processor and set aside.
- Add tahini, cold water, olive oil, salt, garlic and lemon juice to a stand mixer or food processor until it gets light and fluffy in texture (if it starts to curdle continue to beat until smooth).
- When smooth, add in the beans/chickpeas and parsley and blend until incorporated.
- Serve with crackers or veggies.
Nutrition
Calories: 185kcalCarbohydrates: 17gProtein: 7gFat: 11gSaturated Fat: 1gSodium: 8mgPotassium: 289mgFiber: 5gSugar: 2gVitamin A: 17IUVitamin C: 3mgCalcium: 41mgIron: 2mg
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!
