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!
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📝 What you need
Ingredients
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.
Equipment
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.
👩🏽🍳 Variations
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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🍴 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Butter Bean Hummus
Ingredients
- 6 tablespoon tahini
- ½ lemon juice only
- 2 cloves garlic peeled and crushed
- 8 tablespoon water
- 400 g butter beans tinned
- 2 tablespoon extra virgin olive oil
- pinch cumin
Instructions
- 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.
Nutrition
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Mary Lehett says
I will definitely try this recipe. I have made a vegan hummus recipe that uses plant based milk from elavegan.Com. It’s so creamy. Who knew plant based milk in a hummus, but it works.
Sofia Freire Diogo says
It looks super delicious, as usual 🙂 How long does it last on the fridge/freezer?
Jackie says
Made this today I'm absolutely addicted now , really creamy , thank you for recipe.
Kate Ford says
Oh that's great to hear, thanks Jackie!
Colleen says
This was delicious and so easy. I had a can of baby butter beans I wasn’t sure what I was going to do with and when I saw your recipe, I knew I had to try it.
Kate Ford says
That's great, thanks Colleen.
Linda says
This is the first time I've made hummus. It was so easy & delicious. I threw some artichoke hearts & kalamata olives in the food processor first to chop them fine & removed them & made this recipe. I stirred them in at the end & this humus is "to die for". Thanks for sharing. I'm glad I finally got the courage to make hummus & so glad yours was the recipe I used.
Kate Ford says
That's great to hear, thanks Linda - love the idea of adding olives x
Pharoah says
This is delicious x
Kate Ford says
Thanks - so glad you enjoyed it x
Wendy Pharoah says
Absolutely delicious
Mamasue63 says
I am not a hummus eater normally but I fancied this recipe that I saw on Instagram. I was not disappointed, it was delicious. I did add some smoked paprika to mine before serving with sliced carrot and whole meal toast. A fab lunch. X
Kim says
Can you freeze it
Kate Ford says
Yes absolutely - the texture may be just a little different once defrosted but it is a really good way of storing a big batch.
Choclette says
Butterbeans are my favourite bean for sheer creaminess, I guess the clue is in the name. But I've never tried making hummus with them before. Yours looks so good, I'm going to have to give it a try now.
Chloe Edges says
Really excited to try this, I love white beans and I love hummus so I know I'm going to love it!
Kat (The Baking Explorer) says
This looks yummy! I like to mix chickpeas and butterbeans together when I make hummus, yum yum 🙂
Beth Sachs says
I also get excited about different flavours of hummus! This butterbean hummus looks delicious and a nice change from chickpeas #CookBlogShare
Zee says
I'll definitely try out this butter bean hummus. I always use chick-peas, while sitting with bucket loads of dry beans here in the house (you can thank my mother in-law for that - lol).
Helen @ family-friends-food.com says
I have to admit I'm a bit of a humous purist - it has to be chickpeas or else it just isn't humous! But this does look like an awesomely creamy and delicious butter bean dip 🙂 Great recipe!
Jhuls @ The Not So Creative Cook says
What a lovely twist! I love anything hummus and this looks so good! Thanks for sharing! #CookBlogShare
Nart at Cooking with Nart says
I'm a big fan of hummus but have never tried any butter bean one...I don't think I've ever seen butter beans where I live. Need to go check again since I really want to try this recipe!
Jess says
Such a fun twist on a classic recipe!
Angela says
Great flavor! I haven't had butter bean hummus before.
Krissy Allori says
Such a great recipe! Super smooth and full of flavor.
Kate Ford says
Thanks Krissy! x
Dannii says
My husband can't have chickpeas, so this is a great alternative to hummus for us.