Butterbean Dip

This is great with fresh veggies. It's a nice variation on traditional chickpea hummus. Approximately 14 modest servings.

• 8 oz dried butterbeans (also known as lima beans)
• 1 cup reserved liquid from cooking beans
• 1-3 cloves garlic, or a whole bulb (see instructions)
• 2 Tbs tahini
• 1 tsp kosher salt
• Freshly ground pepper
• ¼ tsp cayenne
• ½ cup olive oil
• ⅛ cup lemon juice

Cooking method 1: Stovetop

Pick through and wash beans. Put in container with good headroom, fill with water to cover by 1-2 inches and let soak in fridge overnight. [1]

The next day, drain, rinse and put beans in large pot and fill with fresh water.

Bring to boil, then simmer partially covered till tender ~1-2 hrs.[2]

Reserve a cup of liquid, then drain the beans.

Cooking method 2: Slow Cooker

Pick through and wash beans. Put in slow cooker with 1-2 inches of water to cover. Cook on high for 4 hours.

Reserve a cup of liquid, then drain the beans.

Garlic method 1: Stovetop

Prepare 1-3 peeled cloves of garlic by sautéing in a little oil until soft

Garlic method 1: Oven Roasted

Take a whole bulb of garlic, cut off the top, drizzle a little olive oil to the top and roast in oven at 400F for 15-20 minutes.

Recipe continued for all methods

Add drained beans, lemon juice, garlic, tahini, salt, pepper and cayenne into a strong blender or food processor.

Puree, and with motor running, slowly pour in olive oil. If using a blender, you may want to add half the oil before starting the motor.

If mixture is too thick, pour in little bits of reserved liquid until the puree is silky smooth in appearance. You'll want it a little thinner than you'd think because it will firm up in the fridge.

Taste and add more salt or cayenne if desired. Keeps well in the fridge for a week or so.

Notes about stovetop bean cooking:

1. You don't have to soak beans overnight, but they will take a lot longer to cook if you don't.
2. Cook the beans long enough to get them nice and tender without any crunch for best taste and texture