As I was experimenting with recipes this winter, I decided that I wanted to try Michigan bean hummus, since as far as I know, chickpeas are not grown here. One of my hobbies is to ‘Michiganize’ recipes. I spoke with Shady Side Farm about which bean would have a light color and a fairly neutral flavor. They suggested zebra beans. (Plus, they are pretty!)
Here’s what Bob and I came up with for a recipe. We hope that you enjoy it!
Ingredients (makes around 3 cups)
1-3/4 – 2 cups cooked zebra beans (cook them until they are very soft but still hold together)
¼ cup lemon juice
¼ cup raw tahini
1 teaspoon salt
2 Tablespoons Extra Virgin Olive Oil
1 clove garlic, minced
½ teaspoon ground cumin
Water – 1 Tablespoon at a time to desired consistency
– In a food processor, process the lemon juice and tahini until smooth.
– Add the olive oil, garlic, cumin, and salt and process for about thirty seconds until smooth.
– Add beans and process 1 – 2 minutes until smooth.
– Add water, one Tablespoon at a time until desired consistency.
Serve with crackers, pita, and/or vegetables.
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