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Butterbean Basil Hummus

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American, Southern
Servings: 32 servings
Calories:

Ingredients

  • 4 cups shelled fresh butterbeans (about 3 pounds unshelled) or frozen butter beans
  • 4 cups water , plus more if needed
  • 1 onion , preferably Vidalia, chopped
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground black pepper
  • 1 shallot , finely chopped
  • 2 cloves garlic , very finely chopped
  • 1 small jalapeño , cored, seeded, and chopped
  • Finely grated zest and juice of ½ lemon
  • 6 large fresh basil leaves
  • 1 tomato , seeded and chopped

Instructions

  • Combine the butterbeans, water, onion, and 1 tablespoon of the oil in a saucepan over medium-high heat. Season with salt and pepper. Bring to a boil, then decrease the heat and simmer, occasionally skimming the scum that floats to the top, until the beans are tender, 35 to 45 minutes for fresh or according to package instructions if frozen.
  • Reserve 1 cup of the cooking water. Drain the beans in a colander and shake well to remove excess moisture. Set the beans aside to cool.
  • Transfer the drained beans to a blender or food processor fitted with a metal blade. Add the garlic, half the jalapeno, lemon zest, lemon juice, and basil. Season with salt and pepper. Purée until smooth, adding a little of the reserved cooking water, if necessary.
  • Taste and adjust for seasoning with salt and pepper. Drizzle lightly with any remaining olive oil. Top with the tomatoes and remaining jalapenos. Sprinkle with a little salt and pepper to finish.