Butterbean and Pistachio “Hummus”

Butterbean and Pistachio “Hummus”

Overview

Easy to pull together with very little active time (the majority of time is spent boiling untended on the stove or grinding in a blender), this make-ahead “hummus” recipe is equally as easy to make ahead of your event or whip up for unexpected company. The seasoning in the canned beans gives this Mediterranean dish a distinct southern flair, which feels both familiar and fresh.

Backstory

When I first made hummus, I used chickpeas but couldn’t find tahini at the local grocery store. Naturally, I did a quick Google search and discovered that tahini is an earthy-flavored paste made from sesame seeds. Well I didn’t have any sesame seeds either, but I had pistachios and those tasted earthy to me. I had a hankering for hummus, so I figured why not try it.

I really thought the pistachios gave it a nice touch. But all that peeling of chickpeas business was still a bit of a pain. Fast forward a few years, and I discovered a recipe in a magazine that used white beans to make hummus. That got my mind to moving. I decided to try regular canned butterbeans, and for a few years, that was my go-to. But recently, my mom cooked a version of Swamp Soup that was made with Margaret Holmes-branded vegetables. The soup was crazy flavorful and she insisted she added ZERO extra seasoning. When I went to get butterbeans to cook this once again for the blog, I noticed that brand of butterbeans and knew I had to try it.

I personally think this is the best “hummus” I’ve ever made (I added the quotes around hummus because I’m not sure a paste with no chickpeas and no tahini qualifies as hummus ;)) Give it a try and let me know what you think!

Related Recipes

Pair this with:

• Crab Boil Crostini – If you don’t have pita bread lying around, try this with a crunchier alternative.