A little something from the owner of Jalama Ranch Butterbeans
” Everyone is always asking me if I really eat our own butterbeans. I guess when your husband grows 300 acres of them you do end up taking them for granted. But guess what … I do eat them! And my kids do too! Especially when served hummus style …
…with salty pita chips of course. So here’s the Pata Family recipe.
Butterbean Hummus
1 pound butterbeans
1/4 cup tahini
1/4 cup lemon juice
2 tbsp chopped roasted garlic
1/4 olive oil
2 tsp cumin
2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp fresh black pepper
1 tsp salt
1/2 cup chopped parsley
Soak beans overnight in 8 cups of water. Boil until soft enough to squish with your fingers. Drain beans and reserve one cup of liquid for thinning later. Place all ingredients in a food processor and pulse until smooth. Add some of the reserved liquid to thin the hummus to desired consistency. Serve as a spread or dip with bread or pita chips.
Pita Chips
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon salt
4 pita breads, each split in 1/2
Preheat the oven to 300 degrees F. Combine the olive oil, garlic, and salt in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
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