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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight in plenty of water. | 2. Drain and discard the soaking water. | 3. Put the beans in a pot and cover with cold fresh water. | 4. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. | 5. Remove from heat and drain, reserving the cooking liquid. | 6. Put the beans in a food processor fitted with a steal blade. | 7. Add garlic, tahini, salt, pepper, and cayenne. | 8. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice. | 9. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid. | 10. Taste for seasoning and add more salt and cayenne if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter bean	1	lb	dried	403.4676	0.0	89.7602	2.2667
garlic clove	4			403.4676	0.0	89.7602	2.2667
tahini	1/3	cup		456.0	20.951999999999998	14.248	38.4
kosher salt	2	teaspoons		403.4676	0.0	89.7602	2.2667
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
olive oil	1	cup		1909.44	0.0	0.0	216.0
lemon juice	1/4	cup	squeezed	13.42	4.209	0.2135	0.1464

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.