This is my version of The Obstinate Daughter's butter bean paste -- I'll call mine a hummus. This light, simple hummus can be adjusted to your flavor needs.
Once run throught the food processor, butter beans give a creamy, sweet base for a great summer staple. I prefer a freshly cooked pot of beans but canned beans do fine in a pinch.
1 lb cooked butter beans
1/2 c lemon juice
1/4 c olive oil
2 cloves garlic
2 tsp cumin
1/2 tsp ground cayenne pepper
1 tsp salt
1/2 c diced onions
1/2 c diced tomatoes
Roast or sauté garlic in olive oil before adding to hummus.
Soak 1 lb butter beans overnight in 4 cups of water. Add water 2" over beans, bring to boil. Lower heat to simmer & cook until very soft. (It could take 1-3 hours, depending on your beans & location)
Drain cooked, soft beans, cool slightly & run through food processor or mash like potatoes. Fold all ingredients until well blended.
1/2 c olive oil
1 tbsp minced garlic
1 tsp salt
4 pita breads, cut to desired wedges
Sauté minced garlic on low heat in skillet with olive oil. Turn heat up on skillet & fry pita wedges until lightly golden.
Serve & enjoy!