Butter Bean Hummus
Butter bean hummus is creamy, smooth and so easy to make! A fun twist on a classic recipe, this lima bean hummus is better than chickpea hummus (no peeling chickpeas required) and it’s incredibly flavorful and simple. Use it as a dip, on sandwiches, in grain bowls or even as pasta sauce!
If you love hummus as much as I do, be sure to check out this everything bagel lentil hummus or this creamy cilantro jalapeno hummus (which is bean free).
Why you will love this recipe
- Easy to make – the butter beans get so smooth and creamy when blended up with the other ingredients. Unlike chickpeas which can be tough to get smooth without peeling the skins, this butter bean hummus is so easy. All you have to do is put all the ingredients in a food processor (or high speed blender) and blend.
- Versatile – you can use this butter bean hummus in so many ways (it’s not just a dip for veggies) and you can change up the flavors based on what you have on hand. Check out the other flavor ideas for this lima bean hummus below!
- Simple – whether this hummus will be for parties, game day snacking or regular weekday snacking, it’s so incredibly simple. The ingredients are all pantry ingredients, which means you can make this any time!
- Budget friendly – beans are so budget friendly and can be even more budget friendly by buying dried beans (usually labeled large lima beans at the grocery store in the US) and cook the beans at home. You can cook butter beans in the instant pot or on the stove.
Ingredients
- Butter beans – butter beans (otherwise known as lima beans) are large, broad white beans that are creamy and almost buttery on the inside. You can find canned butter beans in most grocery stores, or you can find dried large lima beans to make butter beans as home.
- Tahini – tahini is a paste made from ground sesame seeds. Tahini is a traditional ingredient in hummus and helps to give it a creamy texture and a nutty undertone of flavor.
- Lemon juice – lemon juice helps to cut through the flavor of the tahini and helps give the hummus a bright, fresh flavor. You could also use lime juice, red wine vinegar or white wine vinegar.
- Spices: Salt, garlic powder, ground cumin – The salt helps to amplify the flavors of the hummus. Garlic powder gives the butter bean hummus an umami flavor and deepens the flavor. I prefer garlic powder over fresh garlic because the fresh garlic can sometimes take over the flavor of the hummus. You could use 2-3 cloves fresh garlic in place of the garlic powder if you love that fresh garlic flavor. Ground cumin gives the hummus a smoky flavor.
- Fresh parsley– fresh parsley gives the hummus a bright, fresh, herby flavor that makes it seem fresh anytime of the year.
- Water (optional) – depending on how thick or thin you want your hummus, you may need to add 1-4 tablespoons of water.
How to make butter bean hummus
Add all the ingredients except for water to a food processor or high speed blender.
Blend on high 2-3 minutes until the butter bean hummus is thick and creamy. You may need to pause the food processor to scrape down the sides one or two times.
Depending on your preference, you may want to add 1-4 tablespoons of water (1 tablespoon at a time) until the hummus is the consistency you prefer.
Serve immediately or refrigerate up to 4 days.
Top tips
- Blend the butter bean hummus in the food processor for 2-3 minutes to ensure it’s really creamy. The skins of the butterbeans need time to really break down.
- Stop and scrape down the sides of the food processor 1 or 2 times to make sure everything is well blended.
- Add water only 1-2 tablespoons at a time. This hummus will go from thick and creamy to watery really quickly if you add too much water at once.
- You can easily double the recipe for meal prep or serving at parties, picnics or bbq’s.
Other flavors
- Everything bagel – add 1 tablespoon everything but the bagel seasoning
- Smoky – add 1 teaspoon smoked paprika and increase the cumin to 1 teaspoon
- Pesto – omit the cumin and add 1/4 cup pesto before blending.
- Roasted Red Pepper – add 1 whole roasted red pepper (no liquid)
- Sundried tomatoes – omit the cumin and add 1/4 cup sundried tomatoes in oil.
- Spinach artichoke – omit the cumin, add 1 handful spinach and 1/2 can drained artichoke hearts.
- Mediterranean – add kalamata olives (about 7 olives), 1-2 tablespoons of capers and 1-2 cloves fresh garlic.
- Caramelized Onion – blend in 1/2 cup caramelized onions (and add some to the top as well)
How to serve lima bean hummus
- Dip for veggies, crackers, chips or pita bread
- Spread for sandwiches, wraps or burgers
- As part of a Mediterranean inspired grain bowl
- Pasta sauce! Add a few tablespoons of the pasta water to thin out the hummus.
- On Sweet Potato Toast with sliced cucumbers and tomatoes
Common questions
Are butter beans and lima beans the same?
Yes! Butter beans are also known as lima beans. These large, white, flat beans are often called butter beans in the UK and in the Southeast part of the US. Many other areas of the US refer to these are large lima beans.
Regardless of what you call them, these large white beans get their names from being creamy and “buttery” texture (hence the name butter beans). These are great for making hummus, soup or stews.
Can you use dried butter beans to make hummus?
You will need to cook the butter beans first. I do this in the instant pot. 1 pound of butter beans + 6 cups of water. High pressure for 31 minutes, allow to naturally release pressure.
Be sure to drain the liquid the beans were cooked in. I find that draining the beans from this cooking liquid helps to make them more digestible.
Can you make butter bean hummus without tahini?
Yes, if you do not have tahini or cannot have sesame seeds, replace the tahini with olive oil. You won’t get that same nutty flavor but it will still be thick, creamy and perfect for dipping.
Can you use other white beans to make hummus?
Yes! This recipe would work well with cannellini beans, navy beans or great northern white beans in place of the butter beans in this hummus. You can use chickpeas as well but you will want to peel the chickpeas before blending them to make a really smooth hummus.
Can you freeze hummus?
Yes you can freeze hummus for up to 3 months in a freezer safe bag or container. You can freeze an entire recipe of hummus at once or you can freeze it in individual 2 tablespoon servings (using Soupercubes). Defrost in the fridge and stir well after defrosting.
Storing leftover lima bean hummus
Fridge: Store in the fridge for up to 4 days in an airtight container.
Freezer: Freeze up to 3 months in a freezer safe bag or container.
Substitutions
- Butter beans – butter beans (or lima beans) are a creamy white bean that is perfect for hummus. You can also use other white beans like cannellini beans, navy beans or great northern white beans. You can also use cooked green or brown lentils (not red lentils).
- Tahini – tahini is a thick sesame seed paste that is traditional in hummus. You can also use almond butter or olive oil in place of the tahini. Using almond butter will give the hummus a nutty flavor. Using olive oil will create a buttery textured hummus without that nutty flavor.
- Lemon juice – you can also use lime juice, red wine vinegar or white wine vinegar in place of the lemon juice (about 2 tablespoons).
- Spices – See the other flavor combinations above for alternative spice combinations.
- Fresh parsley – fresh parsley is not necessary but does add a fresh element to the hummus. You could also use fresh cilantro, fresh dill or fresh basil in place of the parsley.
If you love this vegan appetizer recipe, you should try
Creamy Roasted Cauliflower Hummus
Butter Bean Hummus
Guided Recipe Video
Ingredients
- 1.5 cups butter beans
- 1 medium lemon, juiced
- 2 tbsp tahini
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 tbsp fresh parsley
- 1-4 tbsp water (optional)
Instructions
- Add all the ingredients (except the water) to the food processor.
- Blend on high 2-3 minutes. Stop and scrape down the food processor 1-2 times to ensure it's completely smooth.
- Optional: add water 1 tablespoon at a time until the hummus reaches your desired consistency.
- Serve immediately or store in the fridge up to 4 days.
Equipment
Notes
- Blend the butter bean hummus in the food processor for 2-3 minutes to ensure it’s really creamy. The skins of the butterbeans need time to really break down.
- Stop and scrape down the sides of the food processor 1 or 2 times to make sure everything is well blended.
- Add water only 1-2 tablespoons at a time. This hummus will go from thick and creamy to watery really quickly if you add too much water at once.
- You can easily double the recipe for meal prep or serving at parties, picnics or bbq’s.
- Everything bagel – add 1 tablespoon everything but the bagel seasoning
- Smoky – add 1 teaspoon smoked paprika and increase the cumin to 1 teaspoon
- Pesto – omit the cumin and add 1/4 cup pesto before blending.
- Roasted Red Pepper – add 1 whole roasted red pepper (no liquid)
- Sundried tomatoes – omit the cumin and add 1/4 cup sundried tomatoes in oil.
- Spinach artichoke – omit the cumin, add 1 handful spinach and 1/2 can drained artichoke hearts.
- Mediterranean – add kalamata olives (about 7 olives), 1-2 tablespoons of capers and 1-2 cloves fresh garlic.
- Caramelized Onion – blend in 1/2 cup caramelized onions (and add some to the top as well)
- Fridge: Store in the fridge for up to 4 days in an airtight container.
- Freezer: Freeze up to 3 months in a freezer safe bag or container. You can freeze an entire recipe of hummus at once or you can freeze it in individual 2 tablespoon servings (using Soupercubes). Defrost in the fridge and stir well after defrosting.
Absolutely delicious!