- 2 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 egg white
- 2 tablespoons browned butter*
- 1/4 cup tahini
- 1 tablespoon sorghum syrup
- 1/2 cup water
- 4 tablespoons benne seeds, toasted
- 2 cups lima beans, cooked until tender
- 2 teaspoons lemon juice
- Pinch cayenne pepper
- 2 teaspoons garlic, minced
- 4 tablespoons extra virgin olive oil
- 4 tablespoons tahini
- 6 tablespoons ice water
- Kosher salt to taste
BENNE SEED LAVASH
Preheat oven to 350°
Using a tabletop mixer fitted with the paddle attachment, mix the flour, salt and sugar on low speed to combine. Slowly add the egg white, brown butter, tahini and sorghum syrup. Slowly add the water until a smooth dough is formed. Remove from the mixer and knead the dough by hand until the dough is smooth. Rest for 15 minutes.
Roll out the dough with a rolling pin to a ½-inch thickness. Then using a pasta rolling machine, run through , starting from the thickest setting to the number 2 setting. On the final pass sprinkle each sheet with benne seeds. Cut into desired shapes, place on a cookie sheet lined with parchment paper and bake for 7 minutes.
No pasta roller? No problem – you just use a little more arm strength and continue using a rolling pin. Divide dough into smaller pieces and roll out to 1/8th-inch thickness. Sprinkle with benne seeds and proceed as above
*To brown butter: Melt butter over medium heat in a light-colored pan. Stir or swirl the pan occasionally to cook the butter evenly. The butter will foam and then change colors from yellow to tan to brown, with a nutty aroma. At that point, remove from heat and pour into a bowl to cool, straining through a coffee filter, fine mesh strainer or cheesecloth to remove any particles.
LIMA BEAN HUMMUS
Place all ingredients, except water, into a high speed blender. Turn on high and slowly add water until the hummus reaches desired consistency. Season with salt to taste.
To serve, garnish with extra virgin olive oil and some toasted benne.