Creamy Butterbean Hummus with Crispy Topping by Welleasy

Ingredients

• 1 large jar (approx. 2 cups) butterbeans, drained (reserve ½ cup)
• 1 garlic clove
• 1 lemon, juiced (about 2 tbsp)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1/3 cup tahini
• 1 tsp smoked paprika (plus more for topping)
• 1/2 tsp ground cumin
• 1/4 cup extra virgin olive oil (plus more for topping)
• 1 tbsp apple cider vinegar
• 1 sprig rosemary (for topping)
• 1/4 cup fresh coriander, chopped (for serving)

Instructions

1. Drain butterbeans, reserving ½ cup of the liquid and the beans themselves for the crispy topping.
2. In a food processor, combine the remaining butterbeans, garlic, lemon juice, salt, pepper, tahini, smoked paprika, ground cumin, olive oil, and apple cider vinegar.
3. Blend until smooth and creamy. If the hummus is too thick, add a tablespoon of the reserved bean liquid at a time until you reach your desired consistency.
4. Preheat your oven to 400°F (200°C). Pat the reserved butterbeans very dry with a paper towel.
5. Toss the dried reserved butterbeans with a drizzle of olive oil, a pinch of salt, and a dash of smoked paprika. Spread them in a single layer on a baking sheet.
6. Roast for 10-15 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
7. Spoon the hummus into a serving bowl. Drizzle with extra virgin olive oil, sprinkle with a little more smoked paprika, and top with the crispy butterbeans and fresh rosemary. Garnish with chopped coriander if desired.