From The Grocery in Charleston, SC
|3 cups cooked butter beans - preferably fresh, save the liquid||Salt and freshly ground black pepper to taste|
|3/4 cup tahini paste (sesame paste)||1 Tbsp. ground cumin|
|1/4 cup extra virgin olive oil||Zest and juice of two lemons|
|3 cloves garlic, grated with a microplane||1/2 bunch parsley, picked, blanched and shocked in an ice bath|
In a blender, combine the blanched parsley, cumin, garlic, and the lemon zest and juice.
Puree on high speed, adding just enough of the liquid from the butter beans to get the mixture pureed into a smooth paste. Season with a little salt and freshly ground black pepper.
Add the tahini and butter beans and process until smooth. Add just enough of the liquid from the butter beans to make the mixture smooth, about two or three tablespoons.
Turn the blender on low and slowly add the olive oil until is emulsifies.
Taste and adjust seasoning as needed, adding more lemon, cumin, salt and/or pepper to taste. To serve, place the mixture in a bowl, drizzle with a little olive oil and add a pinch of smoked paprika. Serve with your favorite flatbread or pita chips.
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