@Platterpuss
Tahini in houmous....is it a must?
I make butter bean and red pepper houmous.
Can butter beans
Garlic clove
2 roasted red peppers (from jar)
Olive oil.
My trouble is..as a dip, what are you dipping in? I used to roast tortilla wraps dusted with paprika. But obviously not now so wanting other tasty ideas. Bit bored of the carrot or cucumber combo.
I’ve got a recipe for a feta dip I’m going to try today also
Tahini is the traditional way to make it. It's a Levant/near & middle eastern dish chickpeas and Tahini are always available there. Sesame oil is a decent sub but it changes the consistancy, any nut butter (that will change the taste), laban is also sometimex used in the Lavant, greek yoghurt would be an easily available sub in the UK but I'd make sure it was actually full fat Greek yoghurt, rather than Greek style, (Greek Yoghurt has to be made in Greece, Greek style can be made anywhere and can have other ingredients). Tahini is easy to make though by grinding or blending sesame seeds.
In don't really use tahini as a dip unless I'm at a bbq or party with friends, it's just part of the way I eat. I stick it on toast (when eating bread), slather it on instead of butter in a sandwich, use it in a wrap, use it in salads, have it instead of potatoes in a warm dish and use it in stirfrys, casseroles and on pizza. Actually as a dip is probably the only thing I don't do with it 😀
Roasted chickpea hummus is great too, just pop the chickpeas in the oven to roast before adding to the processor.
I've had Fava hummus a couple of times which is not unlike your butter bean one .