- 2 large garlic cloves
- 2 15- to 16-ounce cans butter beans, rinsed, drained
- 2/3 cup tahini (sesame seed paste)
- 6 tablespoons fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin)
- 1 tablespoon ground cumin
- 4 tablespoons (about) water
- Pita breads, cut into wedges
- Assorted cut-up fresh vegetables
- Sold at Middle Eastern markets, natural foods stores and some supermarkets.
- Finely chop garlic in processor. Add beans and next 4 ingredients; process until smooth. Mix in water 1 tablespoon at a time, thinning to desired consistency. Season with salt and pepper. Spoon into bowl. (Can be made 3 days ahead. Cover; chill. Bring to room temperature; thin with additional water before serving, if desired.)
- Serve with pita bread and vegetables.