BUTTER BEAN HUMMUS
Butter Bean and tofu are the base which increase the protein content in this nutritious snack food dip/spread aka mayo substitute. Roasted red peppers, tarragon, garlic, vegan yeast and extra virgin olive oil (not much) enhances flavor and texture worthy of a celebratory event.
Makes 6 cups
2, 12 oz. pkg. extra firm water packed tofu, rinsed, then squeezed/twisted in tofu cloth till mealy-dry
1/4 sweet onion or less to taste
16 oz. can butter beans, rinsed well and drained well
1/2, 12 oz. jar sweet red roasted peppers, diced (omit liquid from jar; only use the peppers)
3 t. salt
4 t. garlic powder
2 t. smoked paprika
1 T. dried tarragon
4 T. vegan yeast (nutritional yeast)
juice of 2 limes (roll firmly on counter to make more juicy before squeezing)
2 T. extra virgin olive oil
fresh grind black pepper (lots)
Place tofu, butter beans, onion in food processor. Process till chunky, scraping down insides of container with spatula occasionally.
Add remaining ingredients, then process till as smooth as possible. The longer you go, the creamier it gets.
Notes: If desired drizzle a little extra virgin olive oil over the top just before serving. Serve with flatbread dippers, tortilla chips, veggie sticks – whatever you like with your hummus! No one will know the tofu is there! Unless you tell them.
Use in place of mayo on veggie and plant meat sandwiches and subs.
Spoon a small mound on top of your salad.
I used it in a TOFU PUP SANDWICH FILLING/SALAD
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