- Category: Appetizers, Vegetarian, Side Dishes
- Servings: Makes about 2 pints
- Print Recipe
We do love our butterbeans here in NC. Did you know you can use those, or any of our tasty summer field peas, to make hummus? Just say no to canned garbanzo beans when gardens and farmers’ markets overflow with beans and peas. (FYI, it’s the butter that makes this hummus extra creamy!)
- 3 cups fresh or frozen butterbeans
- 2 cups chicken broth (or water)
- 6–8 cloves fresh garlic
- ½ cup loosely packed, chopped cilantro
- 1 cup toasted sesame seeds*
- 1 cup toasted pine nuts
- 4 tablespoons butter, softened
- 1 teaspoon salt
- ⅔ cup olive oil or other if preferred
Cook butterbeans in broth until almost done, but still a bit firm and green. Drain and cool.
Set aside a few nuts for garnish.
Put butterbeans into food processor bowl and add remaining ingredients. Process on high, pausing to scrape down sides, until nice and creamy. Garnish with a drizzle of oil and a scattering of toasted pine nuts.
Serve at room temperature with crackers, celery sticks or your favorite dippers! Will keep up to a week in the refrigerator.
*Note: Find the best buy on toasted sesame seeds at Asian grocers. You can also substitute store-bought tahini if a creamier hummus is preferred.