This is my 4-year-old doing all of the cooking by himself. If his hands look rather large it is because a) I’m not a very good photographer and b) he is a giant child. People constantly ask what grade he is in. Soon they’ll want to know what hedge fund he manages [I will respond “the one with the pretty flowers”].
“I am a dipper.”
Will, 4, would be in DA (dipper’s anonymous) if such a group met (and met before 7pm).
He dips green beans in yogurt, cucumbers in ketchup, and his fingers into soy butter.
Hummus is just so jejune, isn’t it (um, no)? We like to make our own, but use butter beans for their lovely creamy texture.
Will loves to press buttons [real, not figurative] and loves to cook. He gets to make this entire dish “except the sharp part.”
He also gets to dip [I provide the butter lettuce, apple slices, celery, carrots, and wooden spoon].
Butter Bean Hummus
1 can butter beans, rinsed and drained (or about 12 oz dried beans, soaked overnight and boiled until soft)
2 tbsp lemon juice
2 tbsp tahini
1/3 cup olive oil (I use one from my dad’s farm)
good pinch sea salt (try Maldon’s)
various items for dipping (vegetables, crackers, fingers)
Combine ingredients in order in food processor (a mini one works well). Scrap down sides and blend until smooth, adding more of any per your taste.