You can never go wrong with hummus. Versatile, nutritious and filling, it checks all the boxes. This hummus, however, is quite different. Different in protein, as we’ve switched out chickpeas for beloved butter beans. Same in flavor profile, with all of the trappings of great hummus. Enjoy.
1 Can (15 oz.) Butter Beans, drained with liquid reserved 1/2 C Tahini 3 Garlic Cloves 1/4 C Lemon Juice 1/4 C Greek Yogurt 1/4 C Olive Oil Fresh Mint Leaves to taste Cumin to taste Salt to taste
In a blender, place the butter beans, tahini, garlic, lemon juice, yogurt, mint and seasonings to taste and blend. While blending, slowly pour in the olive oil as blend until desired texture is achieved. At the end, pulse in the fresh mint leaves.
I topped the hummus with roasted sweet potatoes, broccoli slaw, freshly chopped mint and thinly sliced pickled red and green peppers.