This creamy and nutritious butter bean hummus is a delicious alternative to a traditional hummus, with the classic flavours of garlic, lemon and tahini.
It was my birthday last month and my husband got me a card that read "Middle age is mostly getting super excited about different flavours of hummus". Charming, I know, but oh so true!
The most excited I have got about a different flavour of hummus recently was in my local supermarket when I spotted Marmite flavour hummus in the fridge aisle. TOO exciting! And then I read the ingredients and it contains milk. Oh the disappointment. What's that all about? When does hummus ever need to contain milk? I'll just have to make my own. But that's a story for another day.
Anyway, we do eat a lot of hummus in our house, we're a family of snackers. Sometimes I like to go a bit crazy and make hummus out of something other than chickpeas, (still following quite a traditional recipe), and the most creamy and delicious I've made recently was this butter bean hummus, so I thought I would share the recipe with you!
What you need to make your Butter Bean Hummus
Tahini is pretty easy to find in supermarkets these days - if you haven't used it before, it is a paste made from sesame seeds, and a staple of Middle Eastern dishes. It gives a creamy, nutty flavour to hummus.
Lemon juice is a very important flavour in hummus but easy to over-do. I've recommended adding the juice of half the lemon first, then you can taste and adjust right at the end if you feel it needs a little more.
Garlic can also be a little overpowering, but I find two medium cloves in this quantity of hummus is about right. I recommend crushing it in a garlic crusher or pestle and mortar before adding to the food processor, as you really don't want big lumps lurking in the finished dip.
Butter beans are the star of the show - creamy and nutritious, they are packed with protein, fibre, iron and vitamins to the point of being considered a 'superfood'. They don't have a strong flavour of their own, which works well here as they show off all the other punchy flavours above.
I used my super-duper Magimix Food processor* but any good quality blender will do. Do keep it running for a good minute or two to break down the skins of the butterbeans - you are aiming for a really smooth hummus, with a soft consistency.
*This is an affiliate link, I will earn a small commission from Amazon if you order via this link. Thanks for your support of The Veg Space.
Variations on your Butter Bean Hummus
If making hummus with butter beans hasn't blown your mind quite enough, how about flavouring it with:
- Cooked beetroot, for a bright pink twist
- Pesto from a jar - just check it is vegan
- Sun-dried tomatoes plus swap the oil in the recipe for oil from the tomato jar for extra flavour
- Fresh herbs from your garden or window sill - how about parsley and thyme, or basil and coriander?
What else can I make with Butter Beans?
Butter beans are so nutritious that I'm always looking for new ways to cook them. How about trying:
- Choclette's Chunky Vegetable Soup with Butterbeans from Tin & Thyme
- My Sun-dried Tomato Pâté which has a base of creamy butterbeans
- Chris' Butter Bean Stew with Pumpkin from Thinly Spread
- Tomato and Herb Gigantes Beans from me!
- Choclette's Mushroom Pâté with Walnuts from Tin & Thyme
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Butter Bean Hummus
- 6 tbsp tahini
- ½ lemon juice only
- 2 cloves garlic peeled and crushed
- 8 tbsp water
- 400 g butter beans tinned
- 2 tbsp extra virgin olive oil
- pinch cumin
- In a blender or food processor, blitz together the tahini, lemon juice, garlic and water to a paste.
- Drain and rinse the butter beans and add to the blender, along with the olive oil, cumin and a generous seasoning of salt.
- Blitz again until the hummus has reached a smooth purée. Taste and add more salt, lemon juice or olive oil as required.
- Serve with a drizzle of olive oil and an (optional) sprinkle of paprika.
I'm linking to this week's CookBlogShare challenge hosted by Lost in Food.