Butter Bean Hummus

Last October I went on holiday to Malta. One sunny afternoon in a little café in a side street of Valletta, I had the most amazing bread spread thick with a white bean hummus. I was in love! So here’s my version, obviously no where near as good as the one from Angelica’s. But maybe that has to do with the bread and wine that went with it.

~Dominique ~

Ingredients

• One can butter beans (cannellini beans work too), drained and skins removed if they are peeling
• 2 cloves Garlic
• 35g tahini
• 2 teaspoons ground cumin
• 1 teaspoons ground coriander
• 1/2 teaspoon smoked paprika
• 30ml olive oil
• 45ml lemon juice
• Salt and pepper

Method

Process the beans in a food processor until they form a paste. Add the garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander and paprika and blend until it starts to become smooth his will take about 2 minutes. With the processor still running, pour in the olive oil, add the lemon juice. Blend until well incorporated. At this point you may want to add water if the mixture is too thick. Start with one tablespoon, adding more if needed. Season to taste.

Best enjoyed once chilled with crudites, crisps or pita bread. Also use as an alternative to butter/mayo in a sandwich.