![]() Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Also please leave a star rating -) Need some encouragement on your Healthier Steps journey? Get discounted copies of my cookbook Here. If you make this recipe, snap a photo and hashtag #healthiersteps - we love to see your recipes on Instagram, Facebook & Twitter! Instant Pot Southern Vegan Butter Beans.Cover remaining hummus and keep refrigerated until ready to serve.Scoop out hummus to a bowl or on a platter and garnish.Add water or liquid from the cooked bean and blend. Pause the blender and scrape down the sides of the blender using a spatula.Place butter beans, tahini, extra-virgin olive oil, lemon juice, garlic, lemon zest, and salt in a high-speed blender or food processor and process until smooth and creamy,.You can substitute with the liquid that remains after boiling the beans. Water – added for a light, creamy and smooth hummus.Salt – another ingredient to increase the flavor of the hummus.Lemon Zest – Makes the lemon flavor of the hummus pops.Garlic – balances the flavors of the hummus.Lemon Juice – I love the fresh tangy flavor of lemon juice, it just enough flavor without being overwhelming.Extra-Virgin Olive Oil – added for an extra creamy texture, for an oil-free version substitute with water or some of the liquid from the cooked beans.You can purchase tahini at the health food store or online. Tahini – tahini gives your hummus a delicious nutty flavor, it adds a creamy texture also. ![]() Butter beans are also called lima beans, for this recipe I’m referring to the mature white beans and not the young green kind but I believe the green ones would work. For this recipe, I used a can of butter beans. Butter Beans or Matur Lima Beans – you can use dried butter beans that you soak overnight and boil in water until tender, reserving some of the liquid.It can also be served as a dip, sandwich spread, or tossed with pasta. I was so right, I couldn’t stop eating it, I enjoyed it with my veggie burger, lettuce, tomato, and red onion. ![]() I’m a huge lover of storebought lemon hummus, I decided to make my own because I knew it would taste far better. The creamy, buttery texture won me over,įor the hummus, I added a whole lemon including the zest, and also added a clove of garlic after the fact. Over the years, I have made many versions of the classic middle eastern Dip, I have made Artichoke Hummus, Broccoli Hummus, and Fennel Hummus to name a few and this Butter Bean Hummus is by far my favorite. It is so easy to prepare and tastes better than storebought. Add the flavor makers: 2 fresh garlic cloves (sliced, if you like), lime juice (juice of ½ lime or more. Learn how to make this creamy Butter Bean Lemon Hummus is so addictive and it only has 7 ingredients. Here is how I make it: Add your chickpeas (1 15-oz can with a bit of the can juice), avocados (2 ripe avocados, peeled and pitted), tahini (3 tablespoons), and Greek yogurt (2 tablespoons) to the bowl of a food processor fitted with a blade.
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