Ingredients
2 cans 14oz butter beans (white lima beans)
1/2 cup reserved liquid from bean cans
1 head garlic
3 tbs tahini
2 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp cayenne
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
Preparation
Preheat oven to 400º Cut off top 1/4 of entire garlic head (leave it wrapped) Make a little tin foil pan for the garlic, or put it in a cupcake pan Cover top of garlic with olive oil Bake for 20 minutes, let cool Press the garlic to pop out the cooked cloves, Drain beans, reserve some of the liquid Add beans, 5 cloves of cooked garlic, tahini, salt, pepper and cayenne to a food processor While running, slowly add oil until mostly smooth Run processor and slowly add lemon juice, making sure the hummus doesn’t get too loose If the hummus is still dry, you can slowly add some of the reserved bean liquid (usually I don’t need to do this) You’re done! Just check the taste and adjust before refrigerating
