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)


  1. 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.
  2. Stir in sunflower seed butter, then vinegar.
  3.  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).