The munchies for a girls' night party this week included homemade guacamole, salsa, tortilla chips, Cajun peanuts, bleu cheese spread, crackers and today's recipe, Red Pepper Butter Bean Hummus.
Not only was it a pretty orange-red color, but also it was delicious on crackers. The leftovers found their way into wraps with spinach, banana peppers and olives for lunches the next two days.
What you need:
1/2 c red pepper from a jar roughly chopped (you want the kind in water and not oil)
2 cans butter beans rinsed and drained
Juice from half of a lemon
1 TB olive oil
1 TB tahini
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/2 tsp garlic paste
1/4 c water (approximate)
What you do:
Put the red pepper in a blender and puree until you have a soupy red mixture with small chunks. Set the red pepper aside. Mash the beans in a large bowl. Add lemon juice and olive oil and mash some more. Then add all other ingredients to the bean mixture in the bowl. Next, blend in batches until smooth. You will need to drizzle in water periodically so that the mixture blends smoothly. I only used about 1/4 cup of water for all three batches. Once all of your bean mixture has been blended to creamy smoothness, cover and store in the refrigerator for at least two hours before serving.
Serve with pita chips, crackers or raw vegetables.