This simple whipped hummus, with butter bean roots in the South combined with North Africa’s hummus heritage, calls for butter beans, or baby lima beans, which are creamier than the starchy mature varieties.
1 (13-ounce) can butter beans or baby lima beans, drained and rinsed
2 garlic cloves, minced
Juice from half of a medium to large lemon
1 tablespoon olive oil
Water (optional)
Pinch of sea salt
4 sprigs of parsley, minced optional
Oldways recipe and photo
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