“There’s more to creamy bean dips than chickpea hummus, and this recipe is a great way to branch out. A scoop of this bright green, fragrant butter bean dip and a handful of crisp crackers or chips is a tempting lunch or cocktail accompaniment, but when used as a spread, this is also a novel way to level up a butterbean sandwich. (Yes, they are a thing.) To lean into the sandwich idea, add thin slices of crisp, cold cucumber, fresh avocado, and righteous tomato between slices of respectable bread.”
recipe 
yields
Makes about 2 cups
2 cups (10 ounces) shelled fresh green butter beans
1 teaspoon salt, plus more to taste
¼ cup lightly packed mint leaves, coarsely chopped
¼ cup lightly packed basil leaves, coarsely chopped
¼ cup extra-virgin olive oil, plus more for drizzling
Juice of 1 lime
1 teaspoon dukkah or toasted benne seeds
Pita or crisp crackers for serving
ingredients
steps
- Pick through beans to remove any bits of hull and rinse them in changes of cool water until beans are no longer sticky and water is clear. Pour into a medium saucepan, cover with cool water to a depth of 1 inch, and add salt. Bring to a boil, reduce heat, and simmer over medium until tender, 15 to 30 minutes, depending on size and freshness of the beans. Skim away any foam. Strain beans and reserve about ¼ cup of cooking liquid.
- Transfer beans into bowl of a food processor. Add mint and basil and pulse until mixture is finely chopped, scraping down sides of bowl as needed with a rubber spatula. Drizzle in oil and lime juice, and pulse until mixture forms a thick paste that resembles hummus, scraping bowl as needed. If the mixture is dry, add some of the reserved cooking liquid, 1 tablespoon at a time.
- Transfer to a serving bowl, drizzle with a little more oil, sprinkle with dukkah, and serve with pita or crackers at room temperature or lightly chilled, or store covered and refrigerated for up to three days.
Date Published: 05.17.24
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Recipe By
Sheri Castle
