Heirloom tepary beans are the secret to this creamy super nutritions humus. Tepary beans have been grown in the Sonoran Desert for thousands of years by the indigenous tribes of the region. They can survive with almost no rainfall and they produce an incredibly nutrient dense bean that holds its shape but is somehow creamy all at the same time. Teparies are packed with flavor and we love them in everything from soups to dips. This hummus is made without tahini and we find it creamy and delicious, but you may add a tablespoon of tahini if you want a creamier texture.
1 cup white tepary beans
3 cloves garlic
1 small carrot cut into 1 inch sections
3 sprigs thyme
Juice of 1/2 lemon
1/4 cup olive oil
1/4 teaspoon ground cumin
1 teaspoon piment d'ville
Sea Salt to Taste
1. Soak the beans in water overnight for faster cooking. If you forgot to soak last night, don't worry just cook the beans longer on very low temperature.
2. Place the tepary beans, carrot, 2 cloves of garlic and thyme into a pot and add water two inches above the top of the beans. Bring to a boil and then simmer, checking the water level frequently and adding water if needed. Simmer for about 1 hour until the beans are very soft.
3. Remove the garlic, thyme and carrot and drain the beans.
4. Place beans, remaining clove of garlic, lemon juice, cumin, piment d'ville and a pinch of sea salt in a blender. start blender on medium speed and begin to drizzle in olive oil. Add olive oil until you have a creamy but still thick consistency.
5. Taste and adjust seasoning to your preference. Sprinkle with extra Piment d'Ville and serve with veggies and chips.
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