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.

Course Appetizer, Dip, Snack

Cuisine American, Mediterranean

Keyword butter bean hummus, butter bean hummus with tahini, lima bean hummus

Prep Time 5

Total Time 5

Servings

Calories 136kcal

Author Samantha Rowland

Equipment

food processor

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.

Video

Notes

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)

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