I love making dips, hummus’, condiments, anything that can have something dunked into it. And before you judge this combination let me tell you this is one of my best ideas ever. It is addictive. I am eating and typing and eating and typing….
This idea was inspired by the edamame beans in our USA (CSA) pick up from Farm to Family. Oooh! I feel a hummus coming on. Great for lunches for school with my kid. Great for me to snack on. Awesome. I usually use peas in this dip, but when seasonally eating you have to look around at what you have. Butter beans. I have butter beans. And an idea for a dip was born. I may never use peas again….at least not until spring anyways.
This is a taste as you go recipe. So taste! It is great from beginning to end. In fact I was half way thru and having to slap my boys wrists to stop dipping into it.
1 cup of shelled edamame beans (more or less is fine)
2 cups of butter beans (more or less to make up for what you have on edamames)
6 cloves garlic, chopped.
1/2 cup apple cider vinegar (or lemon juice or some acid in your kitchen, you may want more depending on the kick you want)
1/2 cup or more of olive oil (keep on adding as you mix in other ingredients to get your palate pleasing consistancy)
1 hand full of cilantro, chopped finely (your hands can start small and add more as you desire)
1 hand full of mint, chopped finely (again play with it, go small and add as you taste)
1 tsp of ground cumin
1 tsp of ground corriander
salt and pepper to taste
First boil a salted pot of water. Add both beans and cook for 5 minutes. Drain. And put in a food processor. Start to puree. Adding garlic, cumin, corriander, and liquids until you have a desired consistancy.
Move dip into a bowl. Stir in herbs. Salt and pepper to taste- you can also add more vinegar here if desired to punch it up.
Eat off spoon, on crackers, in pita, with fruit, on a sandwich as a spread, the options are endless. Just enjoy!
About the Author, Kate
I had to teach myself to cook and began to learn how to create the dishes I had eaten in my own kitchen. Before long, as my own kitchen confidence grew, friends were calling, texting, emailing daily to ask what they should have for dinner or how to prepare this or what to do what that. And that is how this site came to be.