1 lb. shelled fresh butter beans
2 cloves garlic, minced
1/3 cup tahini
1½ tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper
1/4 tsp. paprika
1/2 tsp. cayenne pepper, plus more to taste
1 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Rinse the butter beans thoroughly. Put them in a saucepan and cover with cold water by two inches. Bring to a boil and simmer until the beans are tender, but still al dente. Remove from the heat, drain, and cool to room temperature.
Combine the butter beans, garlic, tahini, salt, pepper, paprika, and cayenne in a food processor fitted with a steel blade and puree. With the motor running, slowly add the olive oil and lemon juice. The hummus should be silky smooth. Add more salt and cayenne to taste, if desired.
Transfer to a container, seal, and refrigerate until chilled. Serve with pita chips or fresh-cut vegetables. (Tightly covered, the hummus will keep for four days in the refrigerator.)
High Wire Distilling Company owners Scott Blackwell and Ann Marshall prepare a summer feast of grilled fish, tomato pie, and of course a Hat Trick gin cocktail
