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Butter Bean Hummus
Butter bean hummus is quick, easy and so smooth and creamy. This healthy white bean hummus is great for dipping veggies, chips, crackers or pita in. This recipe is vegan, gluten free and dairy free.
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)
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. 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.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
136
Fat
4
g
Carbohydrates
19
g
Fiber
6
g
Sugar
3
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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