Description
This creamy and flavorful dip or spread, made with butter beans, leeks, and fennel, is a delicious alternative to the traditional hummus made with chickpeas. We all love chickpea hummus, but sometimes we need some variety in our menus. Make this butter bean hummus when you want a creamy and nutritious mash of beans that can be served warm or cold.
Ingredients
TO MAKE THE BEANS
- 200 grams dry butter beans (Lima beans) – 3 cups drained if you use cooked / canned
- Water to soak and to boil them
- 3 bay leaves
- Optional: one carrot, some fennel stalks (for flavor, to be discarded)
TO MAKE THE FENNEL AND LEEK SEASONING
- 3 tablespoons extra virgin olive oil
- 1 fennel bulb, chopped
- 2 leeks, chopped
- 2 red onions, chopped
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup Italian Passata
TO MAKE THE HUMMUS
- 3 cups pressure-cooked cooked and drained butter beans
- a few tablespoons of some of the bean water (filtered water)
- 3 garlic cloves, minced
- the fennel, leek and onion seasoning
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
PRESSURE COOK THE BEANS
- Soak the beans in the afternoon, and let them soak overnight, changing the water a few times (2 times before you go to sleep, and two more times in the morning, before you cook them).
- Add the soaked and rinsed beans to a pressure cooker, cover with water one or two inches above the beans, add the vegetables if using (for extra flavor) and the bay leaves (for digestion). Pressure cook them, making sure you are following the instructions on your type of pressure cooker. I pressure cook them for 26 minutes.
MAKE THE SEASONING
- While the beans are cooking, you can prepare the seasoning. Heat olive oil in a large skillet, on medium heat. Add the chopped vegetables, sautee for a few minutes, then add the fennel seeds, salt and pepper. Continue to cook on medium heat, stirring occasionally, until they start caramelizing (about 20 minutes). Add the Italian passata (tomato sauce), and cook for about 5 more minutes.
MAKE THE HUMMUS
- Place the beans in a large blender, or in a mixing bowl if you are using an immersion blender. Blend with a little bit of water and the garlic cloves, until creamy. Add half of the seasoning mixture, blend until incorporated, then taste and season with salt and pepper to taste. Add about 2 tablespoons of extra virgin olive oil. Spread the hummus on a platter, top with the remaining half of the seasoning, and a drizzle of olive oil. Sprinkle with sea salt flakes and freshly ground pepper, and garnish with fresh herbs.
- Serve warm or cold, as a dip, spread or side dish. Store in the refrigerator for up to five days, or freeze.
Notes
NOTE on beans: If you want to skip the pressure-cooking step, you can use organic canned butter beans (Eden brand) that have been soaked and pressure cooked.