Silky Hummus

Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 2-3 minutes. Add the drained butter beans, stir in 100ml of water, and bring to a simmer. Cook for 5-6 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 2-3 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.