Creamy Butter Bean Hummus (No Chickpeas)
Creamy butter bean hummus comes together in minutes and is unbelievably smooth (no peeling required). Made with simple pantry staples, this rich and silky dip is perfect for snacking, spreading on sandwiches, or serving with your favorite veggies and crackers. Once you try hummus made with butter beans, you may never go back to chickpea hummuss again.
Servings 4
Calories 136kcal
Equipment
Ingredients
- 1.5 cups butter beans
- 1 medium lemon, juiced
- 2 tablespoons tahini
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 1-4 tablespoons water (optional)
Instructions
- Add all the ingredients (except the water) to the food processor.1.5 cups butter beans, 1 medium lemon, juiced, 2 tablespoons tahini, 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 2 tablespoons fresh parsley
- 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.1-4 tablespoons water (optional)
- Serve immediately or store in the fridge up to 4 days.
Video
Notes
Tips for success
- Blend the hummus for 2–3 minutes to ensure it gets ultra-creamy. Butter bean skins need time to fully break down.
- Stop and scrape down the sides of the food processor once or twice so everything blends smoothly.
- Add water slowly, 1–2 tablespoons at a time. The hummus can go from thick to watery quickly if too much liquid is added at once.
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
Calories: 136kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Fiber: 6g | Sugar: 3g
