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This week, we're hosting our first ever supper club in London in collaboration with the amazing Kali, who is the creative chef behind Palm Greens as well as a freelance creator of plant-based recipes & and foodie events. 

She's contributing her delicious butterbean hummus to our blog to celebrate our long-term collab 🙏 🙌


Usually, I’m a hummus purist, but I’ll make an exception for this butterbean version…it’s pretty special!
Compared to a chickpea hummus, this needs much less tahini. Sometimes I add a
little confit garlic too, as I find it complements the butterbeans perfectly; you can also find the recipe for this below. 
The creaminess gives the dip a luxurious feeling, which is made all the better with a
good glug of Honest Toil and a scatter of fresh dill. I like to serve as part of a mezze-style feast, but you can also have it as a snack – it should last for a few of days in an airtight container in your fridge.
Just a note on beans: I prefer to use dried butterbeans, which I soak and cook with
bay leaves and salt. If you’re short on time or don’t want the faff, jarred or tinned
beans make a quick and easy alternative.

serves 4 as part of a mezze

480g butterbeans – cooked (240g dried)
4 bay leaves, optional
40g honest toil
50g lemon juice
5g salt
70g tahini
2 cloves confit garlic (optional)
50g approximately water – I use the cooking water from the beans

1) If you’re using dry butterbeans, soak them overnight in the fridge – I usually
use the pan I’m cooking them in for this. If you’re using tinned beans, go
straight to step 4!
2) When you’re ready to make your hummus, drain and rinse the soaked beans
in a colander or sieve, place in a large pan with a lid, cover with plenty of
water, the bay leaves and a 1 teaspoon of salt. Put the lid on, bring to a boil
and turn down to simmer for about an hour, until soft to bite.
3) Let them cool, and drain, reserving some water for blending.
4) Weigh out all the ingredients except the water into a blender. Add the water,
starting with a little, you just want enough to get the blender going. Then,
blend on high speed to create a creamy consistency, adding more water if
5) Transfer to a serving bowl or plate and finish with lots of Honest Toil and fresh
dill, I like a little sprinkle of zaatar or sesame as well over the top.

You will need
2 bulbs garlic, peeled (see tip!)
Optional herbs or spices; 3 bay leaves, 2 sprigs thyme, 10 black peppercorns
Enough Honest Toil to cover the garlic

A good trick here to speed things up: cover the garlic with boiling water and leave for a couple of minutes - this helps the skins slide off easier. Drain the water away and peel.

In a small pan, place the peeled garlic bulbs and your herbs/spices. Cover fully with Honest Toil.

Using your smallest hob on the lowest heat, let the pan simmer very gently for 40
minutes to an hour, until deeply golden and very tender. Do not let it boil.
Let the garlic and oil cool in the pan and transfer to a sterilised/clean jar. Store in the
fridge for up to a month. Use the confit garlic to garnish your butterbean hummus. 

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