I love dips. I pin, bookmark, and clip dip recipes all the time with the intention of making them and then they end up sitting in a file forgotten because:
a.) I don’t run into many occasions that require me to bring a dip or
b.) We don’t need something that tempting just sitting around the house.
I love hummus. I could eat an entire container. With a spoon. By myself. Typically a Middle Eastern food made of pureed chickpeas, I’ve had Whitney Miller‘s version for butterbean hummus bookmarked since I met her at a book signing last November. I really liked the idea of taking this popular snack food and “Southernizing” by substituting butterbeans.
If you live outside of the Southeast, you may not be familiar with the term butterbean. Without delving too deep into genus and species and forcing flashbacks of 8th grade biology class, butterbeans are technically just big lima beans. Traditional lima beans are picked when they are still young and green. Butterbeans on the other hand are allowed to grow to full size, usually cooked fresh, and served with a pat of butter; hence, the name.
This hummus was remarkably tasty and I would recommend giving it a try. If you have trouble finding butterbeans where you live, you could substitute with lima beans. Your hummus will just have a green tint.
- 3 uncooked bacon strips
- 2 cans 15 oz. each large butter beans, rinsed and drained
- 1 small garlic clove minced
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- 1 teaspoon chopped fresh thyme leaves
- Salt and ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon thinly sliced green onion
- 1/4 teaspoon paprika
Fry bacon in a large skillet over medium low heat until crisp. Transfer bacon to a plate lined with paper towels to drain. Reserve remaining bacon grease. Chop bacon once cool and set aside.
Add butterbeans and garlic to the skillet and sauté for five minutes.
Transfer to a food processor and puree mixture for one minute.
Add water, lemon juice, tahini, and thyme. Process mixture until smooth.
Season with salt and pepper.
Transfer hummus to a small serving bowl. Drizzle olive oil over the top. Sprinkle with bacon, green onions and paprika.
Serve with pita wedges or fresh crudité.