Nothing gives me more pleasure when I’m in a savory mood than something salty and crispy with a nice creamy hummus. This super-quick hummus is creamier than chick pea hummus and takes just minutes to prepare.
I started using butterbeans a while ago as an alternative to chick peas. Sometimes I use thawed beans I’ve cooked and frozen myself, but for quickness I like to keep a can of organic butterbeans by me for this quick and easy, healthy snack. It also makes a super dip or filling for sandwiches, wraps, dips etc.
Couple that with a bowl of freshly baked veggie crisps and you have a match made in heaven for a Friday night supper!
You will need: Food processcor, spatula, mixing bowl, 2 flat oven sheets, greaseproof paper, vegetable peeler
- Hummus Ingredients:
- 400g cooked Butterbeans
- 2 tbsp light Tahini
- 2 tbsp Water
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves of Garlic (crushed)
- Juice of half a Lemon
- 1 tsp Cumin Powder
- ½ tsp Himalayan Salt
- Veggie Crisps Ingredients:
- 1 medium Sweet Potato
- 1 medium Parsnip
- 2 tbsp chopped fresh Rosemary
- Coarse Sea Salt
- 1 tbsp Olive Oil
- If using a can of Butterbeans, simply drain off the liquid, rinse and add to the food processor.
- If you are cooking dried beans from scratch rinse and soak in plenty of water for 8 hours. Drain off and bring to the boil in a large pan of water. Reduce to a simmer and cook until soft. This should take around 35-45 minutes. A good tip is to cook a large batch and freeze in small bags once cooled.
- Process all the ingredients together until you reach a smooth consistency.
- Add more seasonings, garlic or cumin as desired.
- The hummus will keep well for 3-4 days in a sealed container or jar in the fridge.
- To make the crisps Pre-heat the oven: 200 C / 400 F / Gas 6
- Slice off the tops and bottoms of the veggies and peel them. Now use your peeler or a mandolin slicer to slice off long thin strips length-ways. You can also use a really sharp knife and cut them crossways in rounds.
- Place the strips in a bowl and drizzle with a little Olive oil (enough to give them a thin coat) and toss with your hands to coat all the pieces.
- Add in about 2/3 of the chopped rosemary and some salt. Toss again.
- Lay the strips out on baking trays lined with greaseproof paper, but don’t let them overlap. Sprinkle with a little more sea salt and the rest of the Rosemary and bake in the oven for 15-18 minutes. They should be browning and starting to curl around the edges when ready.
- Remove from the oven and allow to cool slightly before eating. They will crisp up even more as they cool.
- Serve sprinkled with extra sea salt and Rosemary if you wish.
The crisps are best eaten when ready, but they will keep crisp for the day so long as you seal them away from moisture.