The morning air is still. There is a symphony of crickets playing in the background. Birds are starting to chirp and sing. A tinge of light means the sun is rising soon. It reminded me of early summer mornings long ago. My parents would go to the garden and pick what was ready before the heat of the day kicked in. They would come back with pails of beans, peas, tomatoes, and more. I can only imagine how great it would be to use some of that garden goodness in Butter Bean Edamame Hummus.
Garden harvest time meant gatherings. Neighbors and friends would come by to help with the task of stringing and shelling beans and peas. I recall a circle of chairs and tables with buckets and pails all around. There was conversation and laughter. I’m certain a meal was involved too. Long gone are those days yet the memories make me want to gather friends in summer. Of course, food and wine are always involved.
Butter Bean Edamame Hummus is made with store-bought frozen beans. Use fresh butter beans if you have or can get some (cook them in water, without seasoning, until tender). And, just for the record, butter beans are also known as lima beans. The ones to use are the smaller size and light green in color. They are different from large white dried ones I use for Butter Beans Southern-style.
What else is in the hummus? Tahini, lemon, cumin, garlic, cilantro, olive oil, and white wine. Tahini brings in a nutty flavor. Lemon lightens and brightens up heaviness of mashed beans. Cumin and garlic add warmth and earthiness. Cilantro is another touch of freshness. Dry white wine gives an acidic crispness to the mix and rounds out the flavors. Which wine to use? I recommend 2014 Ca’ Momi Chardonnay with its citrus, pear, and hint of vanilla accents.
What wine to pair with the hummus? Naturally the chardonnay used in it is an excellent choice. For a summery white blend, Ca’ Momi Bianco di Napa is light-bodied and nice for outdoor gatherings. If you prefer red wine, then Ca’ Momi Pinot Noir has warm spice flavors to match up with the garlic and cumin in the hummus. Want to learn more about Ca’ Momi Wines? Visit the Ca’ Momi Winery website, and follow them on Twitter, Facebook, and Instagram.
What is your favorite summer bean or pea? Green beans are always at the top of my list. Then butter beans follow close behind. Now if only my husband would like butter beans. Well, that is a whole different story. Perhaps one day I’ll share it. Stay tuned…
Butter Bean Edamame Hummus
- 2 cups frozen butter beans
- 1 cup frozen shelled edamame
- 1/3 cup well-stirred tahini sesame seed paste
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 3 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup packed fresh cilantro plus more for garnish
- 1/4 cup olive oil
- Pita chips crackers, or assorted vegetables for serving.
Cook butter beans and edamame according to package instructions. Drain and cool to room temperature.
Place butter beans, edamame, tahini, lemon zest, lemon juice, wine, garlic, cumin, salt, and pepper in a food processor. Process until smooth.
Add cilantro and olive oil. Process until combined. Transfer to serving bowl. Garnish with chopped fresh cilantro if desired.
Serve with pita chips, crackers, or assorted vegetables for dipping.
Butter Bean Edamame Hummus is a wonderful dip or spread made with butter beans, shelled edamame, tahini, lemon, white wine, garlic, and spices.
Disclosure: I received three bottles of Ca’ Momi wine at no charge. I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post.