Having spent 10 days at home in isolation without going out anywhere or making jewellery l I have had time to get creative. My last trip was to the Post Office last week sending my last batch of orders before developing a cough and mild flu symptoms. Current circumstances have given me the gift of time at least, especially spending it experimenting in the kitchen, looking through the treasures at the back of my cupboards.
I wanted to share this simple recipe with you because it is tasty and adaptable and we all have a random tin of beans in the fridge. I have made hummus with chickpeas a few times, with and without tahini which is totally optional - I know its not something everyone has in the cupboard so inhibits making an otherwise easy store cupboard treat. This is an adaptation, it takes about 10 minutes, possibly including washing up, and I presume can be used with any bean at all. This would still be tasty with some of the ingredients omitted too - we have to be a little more adaptable than usual at the moment. For example if I didn’t have lemon or lemon juice a half teaspoon of vinegar might add an alternative kick. If you use dried beans you will need to soak, cook and cool.
Butter Bean Hummus Recipe
1 400g tin of butterbeans
1 clove of garlic
1 tablespoon of olive oil
Juice of half a lemon
Freshly milled salt and pepper
1/4 or 1/2 of cayenne pepper or paprika - depending on taste
1-2 tablespoons of the juice from the tin
Add all ingredients to the blender and blitz until smooth with a few lumps. If you don’t have a blender you can mash and beat the mixture with a fork or masher. Once blended adjust to taste. The skin of the beans adds texture and fibre. Of course you can replace mine with your favourite herbs and spices instead. Decant the dip into a pretty bowl and top with an extra sprinkling of the spice, salt and pepper and a drizzle of oil. Serve on whatever you have, toast, crackers or pitta bread, or as a dip with crudités or crisps.
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