I used to think I didn’t like hummus, but the reality was I don’t like mass produced supermarket hummus. I also don’t like the over reliance on serving hummus as the bog standard vegan/vegetarian dip of choice. Variety is the spice of life people…
Anyway, I do like hummus. Especially when it’s made with butterbeans which give it an even softer more voluptuous texture. The sesame seeds enhance the tahini and the smoked paprika adds a piquant smoky back note. Delicious served in many different ways, don’t just limit yourself to pitta bread or crudites. It’s really nice when used as a sauce over pasta or hot new potatoes for instance. The possibilities are endless.
This recipe is adjusted to our tastes which means it’s quite zingy and citrusy. Amend the ingredients below to suit your palate.
For one can of butterbeans you also need:
- 1 can butterbeans, drained
- 2 cloves garlic
- Juice of 2-3 lemons
- 80ml or thereabouts of olive oil
- 80ml or thereabouts of tahini
- Salt and pepper
- 1 tsp toasted sesame seeds
- 1 tsp hot smoked paprika
- Place everything apart from the sesame seeds and paprika into a small blender and mix until creamy and smooth.
- Season to taste and pour into a serving dish.
- Sprinkle over the sesame seeds and paprika then drizzle over a little more olive oil.