I dread to think how many pitta breads and pots of hummus I’ve consumed in my lifetime. It’s probably a shameful amount, if you can really call eating copious amounts of dip shameful.
Anyway, let me tell you about this recipe. It’s a simple side dish but it definitely packs a punch and is a great little snack when paired with some wholemeal pitta or flatbread. The flavours are pretty traditional, so can be easily adapted if you want to put your own stamp on it. The cumin really helps to bring the other flavours alive, whilst the paprika adds a beautiful, smoky sweetness.
I actually shell the butter beans before putting them in the food processor because it makes for a much smoother and more luxurious dipping experience.
If you’ve ever compared chickpea hummus in its shell vs out of its shell, you’ll know there’s a huge difference in the texture. Personally, I prefer the latter but if you enjoy a more textured dip then by all means, don’t waste time taking the beans out of their little skins.
As you’ve probably guessed, you will need a food processor for this recipe to achieve a really smooth finish. You could probably use a mortar and pestle but just bear in mind the hummus texture is likely to differ slightly.
Ingredients (serves 2)
400g tin of butter beans, drained and shell/skin removed
1/4 tsp cumin
1/4 tsp paprika (plus extra for finishing)
1/2 tsp sea salt
1 garlic clove, smashed
2 tbsp water
2 tbsp lemon juice
2 tbsp tahini
2-3 tbsp good olive oil + extra for finishing
A sprinkle of black pepper to finish
Put everything but the olive oil and black pepper into a food processor and blitz until combined.
Add 1 tbsp of olive oil to the mix, then blitz again. Do the same with the second tbsp of oil and add a further tbsp if required. Use the oil to create a consistency that suits you.
Check that you’re happy with the texture and flavour of your hummus, then scoop into a bowl. Top with more olive oil, black pepper and a sprinkle of paprika then serve alongside steamy pitta breads.