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Butterbean Hummus

One of our favorite restaurants in town is Lou’s Full Serve in Belhaven.  The very first time we went, my Lou had to have a Lou’s tee shirt.  She still paints in it today.   I’d describe the place as an upscale casual dining with the best desserts around.  About two years ago, they opened a sister restaurant near our home called Lou’s Sandwich Shop.  On their appetizer menu, they have butterbean hummus, and it’s delicious.  This is my home creation of that hummus.  


Butter Bean Hummus


Ingredients:


1 16-ounce package frozen lima beans

4-5 whole cloves of garlic

1 whole onion, cut into large pieces

1 8-ounce cream cheese, softened

1 cup grated parmesan cheese

Reserved bacon fat

Salt and pepper

Bacon bits for garnish

 

Directions:


Begin by placing the lima beans, garlic, and onion in a boiler covering with water.  Add salt, pepper, and bacon fat to season your beans like any good southerner would do.  Bring the pot to a boil and simmer until the beans are tender.  Drain the beans reserving some of the pot liquor.  Transfer the drained beans, garlic, and onion to the food processor.  Add the cream cheese, parmesan cheese, and about a tablespoon of bacon fat.  Pulse until mixture Is smooth.  Add the reserved liquid to the food processor as needed If It's too thick.  Season the hummus with salt and pepper.  Refrigerate until serving.  I like to top mine with some bacon bits, fresh grated parmesan, and a drizzle of good olive oil.  Best served with fresh crostini if you have them.  















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