Food & Drink

Butterbean Puree Is The New Hummus, And You Can Make It Yourself!

I took my first trip since February 2020 to visit friends in Charleston at the beginning of June.  It felt great and it felt strange. Crowded airports and weather delays brought memories of the grind of traveling back to my mind but it was still a treat to get a taste of my old life!

Besides being with friends, the best part of traveling again is experiencing the local life and to me, that means restaurants. The second night of my trip, we went to Sullivan’s Island and ate at the Obstinate Daughter. It was a beautiful warm summer night and we sat on the patio.  An industrial fan kept the air moving and created a nice breeze.  

We were so excited to be at a restaurant that we ordered most of the appetizers on the menu for the table to share. The ‘Obstinate Flatbread’ with olive oil, sea salt and a creamy butterbean puree was the standout and it was gone before everything else. The dish was so simple, yet so flavorful and satisfying. I couldn’t stop thinking about it.  The pale green puree tasted like a smoother, silkier version of hummus with a brightness that you don’t get from traditional hummus. The garlic was an accent and didn’t overwhelm the butterbeans.  

The next day, I decided that I was going to try and make it. I googled the name of the dish looking for a recipe and though a few popped up, none were from the restaurant. Most of them included spices like cumin and other ingredients like parsley and onions that I didn’t taste the night before. Without a recipe, I decided to re-create it based on my taste memory and to me, it tasted like a lighter summery hummus.  

The day got away from us and by the time we went to the grocery store, it was too late to cook the butterbeans [or lima beans] from raw so I bought canned [cooked] lima beans. Turns out, that was key to the texture of the finished puree and makes this dish super easy to make. 

I wanted an intense lemon flavor that you can’t get from only using lemon juice. So, in addition to the lemon juice, I peeled the lemon with a vegetable peeler and added strips of the zest to give it the brightness that I remembered.  A little raw garlic for flavor, and a generous amount of tahini gives it the creamy texture and flavor that we all love in hummus. Using a food processor or high speed blender emulsifies everything and the canned lima beans are so tender that the skins dissolve in the mixture. It was everything that I remembered with a little extra zing of lemon. I served the puree with warm flatbread and we all enjoyed it as much as we did at the restaurant.  

When I got back home, it was the first thing that I made.  And, on a whim I decided to embellish it a little and turn it into a meal.

I couldn’t find traditional flatbread so I bought a package of small unflavored “Naan” which was basically the same thing in a 7-inch oval. That inspired me to spread the whole piece with the puree and top it with multi-color heirloom cherry tomatoes and peppery arugula. Not only is it colorful and bright—the acidity in the tomatoes and the bitter greens complement the puree and turn it from a great appetizer to a crave-able light summer meal.

Butterbean Puree a.k.a. Butterbean Hummus

Inspired by the Butterbean puree at the Obstinate Daughter, this simple spread follows the traditional steps of hummus, substituting Lima Beans for chickpeas and upping the lemon flavor with strips of zest that get pureed with all the other ingredients.

Makes about 3 cups

Zest of one large lemon peeled with a vegetable peeler

Juice of one lemon

3          cloves of garlic 

½         generous cup of tahini—mixed well

2 ½-3   cups of canned lima beans—a 15-ounce can and an 8-ounce can  

4-8       generous teaspoons of water from canned lima beans, plus more if needed 

3-4       tablespoons of best-quality Extra-Virgin Olive Oil 

¼         teaspoon ground white pepper

½-1      teaspoon sea salt, plus more to taste

            Warm Flatbread or Naan for serving

            Heirloom cherry tomatoes, optional for serving

            Arugula for serving, optional for serving

Fleur de sel or Maldon sea salt for serving

Remove zest with a vegetable peeler, making sure not to get any of the white bitter pith. Drain lima beans from can and reserve all the liquid.

Blend everything together in a food processor or a high-speed blender until smooth. 

Taste and re-adjust the seasonings if necessary.  If it is too pasty, add a little more lima bean water and another drizzle of olive oil to smooth it out until you like the consistency.  

Place in an airtight container and let sit in the refrigerator for at least 2 hours before serving.  

Place in a small bowl and drizzle with a little olive oil before serving.  Serve with warm flatbread.  

Alternatively, spread over a piece of flatbread, top with cherry tomatoes that have been cut in half.  Sprinkle with a pinch of salt and top with a handful of arugula that has been dressed lightly with olive oil.

 Store Butterbean puree in the refrigerator.  It will keep refrigerated for a week.


Source link

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button