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SUN-DRIED TOMATO & BUTTER BEAN HUMMUS

12/19/2017

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  • 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.
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