Yankee Hummus aka. North of Boston Bean Dip
courtesy of CSA member, Christen F.
The following recipe just substitutes locally grown ingredients for the chickpeas, tahini*, and lemon juice in traditional hummus.
- 1 c cooked beans (preferably cranberry, but roman, or pinto work, too)
- ¼ c strong broth (as in: ¼ c. water with a bouillon cube meant for a pint of broth)
- 2T sunflower seed butter (or to taste)
- 1 t. cider vinegar (or to taste)
- Mash, mill, or puree beans by your favored method. If using a blender or food processor, add broth to beans before blending. If mashing with a fork or milling in a food mill, add broth to mashed/milled beans.
- Stir in sunflower seed butter, then vinegar.
- If serving to little kids, nursing moms, or the elderly, serve it as is. Otherwise season to taste: onions, garlic, cumin, coriander, whatever.
*Actually, sesame seeds and peanuts grow at least as far North as the mid-Atlantic region (e.g., in the garden at Philipburg Manor , Tarrytown NY).