Butterbean/Lima Hummus

I make this on the weekend and we eat it with fresh veggies for lunch each day. Approximately 14 modest servings.

• ½ pound dried lima/butter beans
• 1 clove garlic, cut into quarters
• 2 Tbs tahini
• 1 tsp kosher salt
• Freshly ground pepper
• ¼ tsp cayenne
• ½ cup extra virgin olive oil
• ⅛ cup lemon juice, freshly squeezed
• 1 cup reserved liquid from cooking beans (will probably use much less)

Pick through and wash beans. Put in container with good headroom, fill with water and let soak in fridge overnight.

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 but not mushy 1-2 hrs.

Sauté garlic in a little oil until soft (or roasted is good too). Set aside.

Remove beans from heat and drain, reserving a cup of liquid.

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

Puree, and with motor running, slowly pour in olive oil.

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 think because it will firm up in the fridge somewhat.

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