Ingredients
3 cups cooked butter beans – preferably fresh, save the liquid
¾ cup tahini paste (sesame paste)
¼ cup extra-virgin olive oil
3 cloves garlic, grated with a microplane
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin
Zest and juice of two lemons
½ bunch parsley, picked, blanched and shocked in an ice bath
Directions
In a blender, combine the blanched parsley, cumin, garlic, and the lemon zest and juice. Puree on high speed, adding just enough of the liquid from the butter beans to get the mixture pureed into a smooth paste. Season with a little salt and freshly ground black pepper. Add the tahini and butter beans and process until smooth. Add just enough of the liquid from the butter beans to make the mixture smooth, about two or three tablespoons. Turn the blender on low and slowly add the olive oil until is emulsifies. Taste and a just seasoning as needed, adding more lemon, cumin, salt and/or pepper to taste. To serve, place the mixture in a bowl, drizzle with a little olive oil and add a pinch of smoked paprika. Serve with your favorite flatbread or pita chips.
