You know I am a hummus purist, so I wasn’t sure whether to call this recipe hummus or just “spread”.
In the end, I went for hummus because, after all, this is a good alternative to the classic chickpea hummus, just with a special twist!
I used fresh cavolo nero to add a nice green touch and lime instead of lemon for a tropical kick. It was literally gone 5 minutes after I finished filming the recipe, just sayin’...
Enjoy it with fresh pita, sourdough or crackers!
230g butter beans
50g cavolo nero
1 small garlic clove
A pinch of cumin
1 lime, the juice
3 tbsp tahini
2 ice cubes
Salt to taste
Lime zest, sumac and sesame seeds for garnishing
Separate the stems* from the cavolo nero leaves and steam these last for 5 minutes.
In a blender place the steamed cavolo nero along with the beans, the garlic, cumin and salt. Blend until combined. Add the tahini, then the lime juice and the ice cubes to finish with.
Garnish with olive oil, sumac, lime zest and sesame seeds. These are just some suggestions, but you can always use your favourite toppings.
*Zero-waste top tip:
Don't throw away the stems: use them in a stir-fry or soup!