11/2 lb. fresh green butter beans, shelled
1/2 lb. fresh speckled butter beans, shelled
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 Tbs. toasted cumin seeds
1 tsp. red pepper flakes
1 garlic clove
1 Tbs. finely chopped fresh parsley
Kosher salt
Freshly ground black pepper
1 baguette, sliced and toasted
1 watermelon radish, finely shaved
1 bunch microgreens
4 oz. Cotija cheese, crumbled
Put equal parts of ice and water in a large bowl. Bring a large pot of salted water to a boil over high heat. Add the green butter beans. Cook them for 10 minutes, or until tender. Drain. Put the butter beans in the ice water and let sit for one minute to stop the cooking. Drain. Repeat the process with the speckled butter beans.
Put the green butter beans, lemon zest and juice, lime zest and juice, cumin seeds, red pepper flakes, garlic, and parsley in a food processor. Process them into a fine puree. Remove to a bowl, add salt and pepper to taste, and cover and refrigerate for an hour.
To Serve: Spread butter bean hummus onto the slices of toasted baguette. Top with speckled butter beans, radish, microgreens, and Cotija cheese.
