Butter Bean Hummus is the ultimate creamy hummus hack. Butterbeans (also known as Lima Beans) are known for being super creamy which ensures the dreamiest, creamiest hummus imaginable. They have a mild flavour that pairs well with tahini and lemon and when whizzed up into a dip, they're utterly irresistible. This simple dip is perfect for parties, snacks and for those who are sensitive or allergic to chickpeas too!
I'm a huge fan of hummus, whether it's the classic chickpea (aka 'real hummus') or a zuzshed-up version with flavourings and other veggies. I do find however that if you want a really good chickpea hummus, the chickpeas need to be cooked from scratch for the ultimate creamy texture and flavour. However .. and this is game-changing... Butterbeans hummus tastes great even with canned/tinned beans. And the texture? UNBELIEVABLY CREAMY!
I like to serve this butter bean hummus with crackers like my Easy Super Seed Crackers or with yummy Flatbreads to scoop it up with. I think one of my favourite things is to make a mezze snack platter and add good olives, maybe another dip like Zucchini Babaganoush or Easy Mushroom Tapenade and perhaps some Vegan Cheese Spinach Spanakopita Triangles. Lots of snacky things, good friends and maybe a cheeky glass of wine!
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🍋Ingredients
You only need a few key ingredients to make this delicious dip.
- Butter beans : Also known as Lima Beans. They're a creamy, soft larger style bean that have a light buttery texture. You can choose to cook these from scratch, or much faster, buy in a can or tin.
- Water from the butterbean can: this is the secret to creamy hummus. No need for extra oil!. If you are cooking the butter beans from scratch, save some of the cooking water.
- Tahini : tahini is a paste made from ground sesame seeds. It should not have any other additives. Usually there is some oil on top of the jar, so give it a really good stir before using it.
- Lemon Juice: Freshly squeezed is best.
- Garlic: 1 clove fresh garlic is more than enough to create the flavour you're after.
- Cumin: Fresh cumin, just a sprinkle, adds depth and warmth to the hummus.
- Salt: Just enough salt to season the hummus. I use flakey sea salt and taste taste taste until it's enough.
See recipe card for quantities.
👩🍳Instructions
You'll need your blender for this!
- Combine the butter beans, garlic, cumin, lemon juice and tahini and blend.
2. Add the butterbean water from the can a bit at a time and blend until creamy. You might need to blend a few times until you're happy. Taste for salt and lemon and add until your tastebuds dance.
To Serve: Spread the hummus out on onto a plate and top with a drizzle of really good quality olive oil and some herbs.
Hint: Add the salt bit by bit, then taste and blend. Add lemon juice and/or more cumin if you like. Trust your taste buds and you'll end up with creamy hummus.
🌶Variations
- Cook your butter beans from scratch - if you are cooking your butter beans from scratch, soak them overnight in water. Then cover in water in a large pan and gently bring to the boil. Simmer for 1 hour or longer until very soft. Any leftovers can be stored in the freezer.
- Other spices - Choose to add chilli, fresh herbs, smoked paprika or other spices to this hummus.
- Try using locally foraged wild garlic (in season) in place of the garlic. Use my Easy Wild Garlic Hummus as inspiration.
- Instead of using fresh garlic, roast a head of garlic and squeeze that into the hummus.
🌿Topping Ideas
One of the nicest things about this hummus recipe is that it makes a great base for all kinds of toppings. Here are some ideas for you to try.
- Roasted whole butter beans: As shown in the photos here- I pan fried (in a tiny spritz of olive oil) some extra butter beans until they popped. I also added in a little rosemary as they cooked. Delicious.
- Dukkah: is an Egyptian combination of nuts, seeds and herbs. Everyone has their own mix, but sesame seeds, fennel and cumin seed, walnuts or almonds and thyme often feature. You can buy it or make your own.
- Good Quality Olive Oil. (a MUST!)
- A sprinkle of smoked paprika.
- Toasted pine nuts or other nuts.
- Fresh herbs: A sprinkle of parsley or mint.
🔪Equipment
You will need immersion blender , jug blender , or Food Processor to blend the hummus. You could try and bash it up by hand with a mortar and pestle if you like, but I think that might take quite some time.
🥫Storage
This hummus will store for up to a week in an airtight container in the fridge. You can also store leftovers in the freezer for up to 3 months. It will need a really good stir once thawed if you choose to freeze it.
Top tip
The water from the tin of butterbeans OR the cooking water if you have cooked from scratch is essential to add to the butter bean hummus for a super creamy texture.
❓FAQ
Yes! They are the same kind of bean. Lima Bean is the word commonly used in parts of the USA, although butter bean is also used. The UK, Australia and New Zealand call them butter beans.
Butter Beans are pretty similar in taste to chickpeas, however they are much creamier in texture.
White beans are a general term for a few different beans which are white in colour, have a white interior and white casing. This includes cannellini beans, lima or butter beans and navy beans. White bean hummus uses one of these beans in place of the usual chickpeas (garbanzo beans)
Related
Looking for other dip recipes like this? Try these:
Pairing
If you're packing a picnic and taking hummus, you should also try some of these other recipes.
📖 Recipe
Creamy Butter Bean Hummus
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 240 g (1½ cups) cooked butter beans (equivalent of 1 drained tin/can)
- 3 tablespoon tahini
- ½ teaspoon cumin powder (optional if you like a bit of heat)
- 1 clove garlic chopped (less if you like it not too garlicky, or 2 if you want it more garlicky)
- 30 ml (⅛ cups) cooking water from the butter beans (from the tin or can, or leftover from cooking. )
- 30 ml (⅛ cups) fresh lemon juice (you might need more than half depending on the lemon size)
- salt to taste
- olive oil for drizzling later (optional)
Instructions
- Whizz all the ingredients in a food processor or blender until smooth.
- If it's a bit dry, add a little extra of the butter bean can/tin juice or cooking water.
- Taste and add more lemon juice / salt / cumin.
- Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.
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