1canbutter beansreserve the liquid, 14 oz/ 400 g, Note 2
2tablespoonsolive oil
1tablespoonlemon juicemore to taste
2tablespoonstahini
2garlic cloves grated, optional, Note 3
1teaspoonfine sea salt
1teaspooncumin
½teaspoonground coriander
1teaspoonsweet paprika
½teaspoonhot paprika
½teaspoonsmoked sweet paprika
¼teaspoonred pepper flakes or to taste, Note 4
nigella seeds to sprinkle on top
Instructions
Drain the beans but reserve the liquid. 1 can butter beans
Place butter beans, oil, lemon juice, tahini, garlic, spices, and ½ cup of the reserved liquid in the food processor. 2 tablespoon olive oil + 1 tablespoon lemon juice + 2 tablespoon tahini + 2 garlic cloves grated + 1 teaspoon salt + 1 teaspoon cumin + ½ teaspoon coriander + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + ½ teaspoon smoked paprika + ¼ teaspoon red pepper flakes (or to taste) + ½ cup reserved liquid
Blend until very smooth, scraping the walls of the food processor a few times in between.
Add more liquid from the can, little by little, until the hummus reaches the desired consistency.
Adjust the taste with more salt and lemon juice if necessary.
Serve: Transfer to a bowl, sprinkle with nigella seeds and fresh herbs, and drizzle with olive oil just before serving.
Notes
The recipe makes 12.4 oz/ 350 g hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.
Beans: You can use canned or cook your own beans. In both cases, remember to reserve some of the can or cooking liquid.
The garlic is optional but so delicious. I only leave it out when the dip is meant to be taken in the lunch box to work or school. I always grate it first, even if it goes in the food processor.
Substitute with red chili flakes or cayenne pepper to taste. If using cayenne pepper, one small pinch should do it.