Note: This post is part of Knuckle Salad’s Hummus All Day Long initiative.
I love weekend lunches. Especially when there’s garlic butterbean hummus involved, the healthy snacky veggie lunch you can easily throw together on a Saturday!
Oh, and also, I stuffed it into cherry tomatoes. And made a nice spinach salad and some hard boiled eggs. You know. Just a simple, thrown-together, easy weekend lunch.
Ha, ha! See how I made it sound like I was being sarcastic by saying it was simple when it had in fact started to sound very complicated? But it actually is easy to stuff the little tomatoes. You just have to be ginger. (Careful and light of touch, that is, not red-headed.)
Just set each tomato upside-down, slice off the bottom (which is now on top), and scoop out the guts and seeds with a melon baller. Mind you, the tomato’s skin will wrinkle if you put too much pressure on it, which can make it a liiiiiittle bit tough to hold, but (a) it’s only a liiiiiittle bit tough, and (b) unless you’re planning to take sexy glamor shots of your tomatoes—not that I’m in a position to judge you if you are—it doesn’t actually matter if the skin gets wrinkled, does it?
So for the extra effort, you get little one-bite bombs of juicy summer tomato and flavorful butterbean hummus. Everything you dip into butterbean hummus tastes great, but there’s something special about the pairing of this hummus and a tomato. And this is the only way to get that, because you can’t really dip a tomato. Can you? How would you even… no. This is definitely better.
As compared to your standard chickpea hummus, this one scores high on starchy creaminess, bright, fresh flavor, and, you know, gorgeousness. You can’t beat a nice bright green hummus as a dip or as a spread. This one is ready to save the day or the party or the sandwich, with scarcely a finger lifted. Let the food processor do all the work!
Garlic Butterbean Hummus
- 2 cloves garlic
- 1 cup butterbeans (if frozen, thaw; if dried, cook)
- 3 Tbsp mayonnaise
- 1 tsp dijon mustard
- 1 Tbsp white wine vinegar
- Salt and pepper
- Whirl the garlic around in the food processor until it’s either very well minced or so thoroughly stuck to the sides of the bowl that it won’t mince any more anyway. Add butterbeans and do the same.
- Once the butterbeans are pretty well minced, add the other ingredients and process several minutes, until very smooth. If hummus is too thick or dry, add a bit more vinegar (or, if it tastes too vinegary, try a little bit more mayo and/or some olive oil; the consistency is totally up to you and your taste). Chill and serve.