This may be one of those things that I only like. It truly is the result of… 1.)Being hungry, 2.) having NOTHING is the house, and 3.) wanting to experiment.
I was just going to make some homemade hummus but upon inspection of my almost barren cupboard I discovered no Chickpeas. Just an old can of Butter Beans.
Butter Beans are just canned large Lima Beans. they have a fairly dry texture but “smoosh” up very easily. They tend to be what most kids have in there head as “Yuck beans!” but for some odd reason I always liked them. Even going as far a serving them cold to the toddler when he was younger as finger food. He used to eat them, now? not so much.
So the idea was just a high protein filling dip of sorts for the two vegetables I did have in the house, carrots and peppers. I LOVED it with the carrots, the peppers? I ended up eating them plain. Honestly, I’d make it again, but I’d chose hummus over it if I had the choice. I guess I NEED to start stocking chickpeas! ;~P
- 1 15oz can butter beans rinsed and drained
- 1 tsp sesame oil
- 3 tbsp fat free unflavored yogurt
- 1 tsp red curry powder
- ½ tsp garlic powder
- ½ tsp onion powder
Put every thing in a bowl and blend, mix, or in my case smash. My blender broke and I don’t have a food processor so I used my hand potato masher and a fork. Worked like a charm!
|Servings||Amt per Serving|
|3||About 1/3 Cup|
|148||3g||7g||old: 2||new: 4|