- Two 15-ounce cans butter beans (or lima beans), drained and rinsed
- One 10-ounce jar sun-dried tomatoes, drained (6 ounces weigh)
- 2 tablespoons tahini
- Juice of 2 lemons 2 teaspoons 5.ground cumin 2 tablespoons
- Olive oil 1/ 2 tablespoon
- Apple cider vinegar
- Salt and pepper
Simply place all the ingredients in a food processer with 3 and 1/2 tablespoons water and blend until smooth and creamy. Season to taste. Store any leftovers in an airtight jar in the fridge; they will keep well for 5–7 days.
