Butter Bean and Rosemary Hummus |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Butter beans tend to be wetter than the usual garbanzo beans / chickpeas used in regular hummus, so add the oil gradually and add just enough to give a nice creamy texture. Cooking time is chilling time. Ingredients:
1 (1 lb) can butter beans, drained, rinsed and dried on kitchen paper |
1 sprig rosemary, leaves only, finely chopped |
1 small garlic clove, minced |
2 tablespoons lemon juice |
7 -8 tablespoons olive oil |
salt and pepper |
Directions:
1. Tip all the ingredients except the oil into a food processor and whizz until smooth.
2. With the machine still running, gradually add the oil until the consistency is nice and creamy. Season to taste.
3. Spoon the mixture into a serving bowl and chill for at least 1 hour.
4. Remove the hummus from the fridge a little while before serving to bring back to room temperture.
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