Butter Beans, Hummus, Yogurt & Tomatoes

QUICK-EASY & HEALTHY

If you’re in the mood for a tasty lunch snack that packs a little kick, look no further; we have a foolproof recipe you’ll be eager to share with all your friends. The prep is easy and it’s delicious! H

Ingredients

1 pound frozen butter beans (also called lima beans)

1 small container of hummus

4 tablespoons olive oil

2 cloves fresh garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ginger

1 teaspoon ground black pepper (or to taste)

1 teaspoon sea salt (or to taste)

½ sweet onion, finely chopped

Juice of a lemon half

1 medium-sized tomato, diced

1 medium-sized jalapeño pepper, thinly sliced

1 cup of Greek yogurt

Directions

1. Prepare and put aside chopped onion, jalapeño pepper, and other necessary ingredients.

2. Boil 3 cups of water, add butter beans, and cook to soft; usually 10-12 minutes. Once finished, set aside and drain thoroughly in a colander.

3. Over low to medium heat, using the same pan as you heated the beans, add olive oil, garlic, cumin, coriander, ginger, black pepper, sea salt, lemon, and jalapeño peppers. Stir together until vegetables are translucent.

4. While the veggies are cooking, smear a desired amount of hummus onto a plate, then put a dollop or two of yogurt at 11 and 12 o’clock.

5. Return the butter beans to the heated base ingredients, stirring gently; once warmed, transfer and spread over the bed of hummus.

6. Garnish with tomatoes and see what you’ve been missing.*

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