Larynx Lava Butterbean & Mint Hummus with Roasted Cashews

1 lb. butterbeans (fresh or frozen)
1 quart water
1 lemon (juice and zest)
1/3 cup tahini (sesame paste)
3 TB extra virgin olive oil
10 sprigs of fresh spearmint (leaves removed from stems)
1 tsp. sea salt
1/4 cup Larynx Lava hot sauce
1/2 cup of roasted cashews (optional)

Heat one quart of water until boiling. Add butterbeans and cook for about six minutes, until tender. Drain butterbeans in a colander. Add butterbeans, juice and zest of one lemon, tahini, olive oil, spearmint leaves, sea salt and Larynx Lava to the bowl of a food processor. Puree mixture until smooth. Top with cashews, if desired. Serve with pretzel crisps, pita chips, cucumber rounds and baby carrots.

©Palmetto Pepper Potions •

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