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Every thing about BUTTER BEAN HUMMUS | Vahrehvah :

Butter bean hummus is a traditional hummus made using dried butter beans (lima beans), tahini (ground sesame seeds), freshly ground black pepper, and garlic mixed with the zest of lemon juice. Butter bean hummus is a delicious and healthy variation of the traditional basic hummus recipe.

Tahini or sesame paste is a paste of ground sesame seeds used in cooking. It gives a creamy and nutty flavor to this delectable hummus recipe. Basically North African and West Asian tahini is made of hulled, lightly roasted seeds whereas East Asian sesame paste is made of unhulled seeds. Tahini is a major component of hummus and other Middle Eastern foods.

Sesame paste is an ingredient in most of the Chinese, Korean and Japanese dishes and is also used in various dishes from the Indian cuisine. They are normally added to the korma and masala curries that are included to vegetable or meat curries. The sesame paste enhances the taste and gives richness, nutty flavor to the dish.

Traditionally Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East and elsewhere. A traditional hummus is considered as a very ancient food. Butter beans also known as Lima beans and has a starchy and buttery texture.

Lima beans have a delicate flavor that complements a wide variety of dishes. Fresh lime beans are often difficult to find, but are worth looking for during summer. Dried or canned lima beans are readily available throughout the year. Any appetizer, tortilla chips or crackers you dip into butterbean hummus tastes great and something special. The butter bean hummus scores high on starchy creamy, bright, flavorful and splendor that makes a wonderful dip or as a spread.

Butter bean hummus, an appetizer and dip, hummus is scooped with flatbread (such as pita). It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Outside the Middle East, it is sometimes served with tortilla chips or crackers.

For preparing this luscious and yummy Butter bean hummus, firstly soak the butter beans overnight in plenty of water. Drain and discard the soaking water. Put the beans in a pot and cover with cold fresh water. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.

Remove from heat and drain, reserving the cooking liquid. Put the beans in a food processor fitted with a steal blade. Add garlic, tahini, salt, pepper and cayenne. Puree this mixture and with the motor running, slowly pour in the olive oil and lemon juice.

If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, use about one cup of the cooking liquid. Taste for seasoning and add more salt and cayenne if desired. Mix puréed lima beans (butter bean hummus) with chopped garlic and your favorite fresh herbs.

Use this spread as a sandwich filling or a dip for crudité. The heartiness of lima beans make them a great soup bean, especially when added to a soup that features root vegetables such as carrots, turnips, and beets.

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Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. Hummus is high in iron and vitamin C and having significant amounts of folate and vitamin B6. Chickpeas makes this dish nutritious and healthy as it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.

Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.

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