Yam and Azufrado Bean Hummus

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I’ve had a few pounds of locally grown Colorado beans in my freezer since last October, when I bought them at a fall farmer’s market from a Greeley family farm. As you may remember, dear reader, I was gearing up for my three week Eat Local Challenge back then, ecstatic to find local beans to round out my menus. They are a whitish yellow bean – termed “enola” by the growers. I had only seen local pinto beans for sale prior to that day (I bought a bag of them too,) but a little research told me that a Colorado man had brought back this bean from Mexico in the 1990’s, then after a few plantings went ahead and tried to patent it as “his own.” Enola is the name he gave it, though in the indigenous Mexican land where it was found, it is commonly called Azufrado, Mayocoba, or in Latin terminology Phaseolus vulgaris.

I’m more than happy to use the Latin American name, azufrado, and so, with a couple of garnet yams on hand, created a lovely hummus to share with you. I had it for breakfast today, and of course you may dip in with whatever you choose: warm bread or tortillas, crackers and chips, steamed broccoli or asparagus, even dates or dried apricots.

Be sure you squeeze lots of lemon juice over top, and scoop up fruity olive oil toasty sesame seed goodness with every bite.

If azufrado beans aren’t grown around your area, please use pinto, cannelini, Great Northern, or the traditional chick pea in this easy and delicious recipe. You know I love using local. 🙂

Yam and Azufrado Bean Hummus

Serve this tasty dish warm for extra goodness – the perfect hand made dip, side dish or spread. Adjust flavorings with your whims: for a little heat, consider a spoonful of pureed chipotle peppers in adobo, or a pinch of chipotle powder. Add chopped chives, cilantro, or lemongrass. Stir in a bit of tahini or almond butter. Or sub pureed pumpkin for the yams….. Makes about 4 cups.

2 medium sized garnet yams, peeled and chopped
1 1/2 to 2 c. soft cooked beans of your choice
2-3 tablespoons organic butter
3-4 large cloves roast garlic
Himalayan pink salt, or your favorite, to taste
freshly ground pepper, to taste
2-3 tablespoons sesame seeds, toasted until they begin to pop
extra virgin olive oil
fresh lemon wedges

Boil chopped yams until tender in a large pot of water. Thoroughly drain. In bowl of food processor, puree yams and beans, along with butter, garlic, salt and pepper. Taste and adjust seasonings as you desire.

Mound hummus on a plate or in bowl, create swirls with the back of a spoon, then drizzle olive oil and sprinkle sesame seeds as you wish. Garnish with lemon wedges, arrange dippers, and serve.