Butter Bean Hummus

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My creamy, healthy butter bean hummus recipe is easy to make and totally delicious! With just 7-ingredients and a few simple steps, this recipe is ideal for anyone looking for a smooth, versatile, nutritious dip that’s packed with flavor and ready in minutes. It’s great as a side, as a dip, or as a spread, and it just happens to be naturally gluten-free and vegan, too!

My vegan butter bean hummus dip is my go-to recipe! It makes a quick and easy appetizer, with all the classic flavors of traditional hummus. I whip this up anytime I’m craving something simple and savory. I love pairing it with veggies, crackers, or other dip-able accompaniments anytime of day.

Since they are a good source of protein, they make a fantastic replacement for garbanzo beans used in traditional hummus recipes. I smear this hummus dip on my healthy falafel wrap or my easy Greek pita sandwich!

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🥘 Ingredients

I only need a few simple ingredients to make my homemade butter bean dip. Most of these items are easy to find at the grocery store and are probably already pantry staples!

Canned Butter Beans: I use canned butter beans for this delicious hummus for the enticing buttery texture. These large, creamy beans, also known as lima beans (source), are easily found at the local supermarket. I also reserve a few tablespoons of the aquafaba (water from the can) so the ingredients blend easily.

Garlic: For this recipe, I can choose between raw garlic cloves or ready-to-go minced garlic from a jar. Personally, I love using whole garlic cloves when I have extra time to peel them. For an added depth of flavor, I sometimes roast the garlic by cutting off the tops of the cloves, drizzling them with olive oil, and baking them.

Salt & Olive Oil: Just a pinch of sea salt enhances the flavors of any dish, and olive oil adds creaminess to the hummus. I often drizzle some extra virgin olive oil on top for an extra touch, as I prefer to use high-quality olive oil for the best flavor.

Lemon Juice: Lemon juice adds a slightly acidic and citrusy touch to the hummus. I use either bottled or fresh lemon juice. Sometimes, I even go a step further by incorporating lemon zest for added brightness. If needed, you can swap the lemon juice for lime juice.

Tahini: I always include tahini in my hummus, as it is made from sesame seeds and adds an earthy, nutty flavor that complements Greek and Mediterranean cuisine. This ingredient gives my hummus a wonderfully smooth texture.

Ground Cumin: Ground cumin is another essential ingredient that brings a boost of flavor and warmth to any dish. When I have the chance, I like to grind my own cumin seeds for a fresher, bolder taste.

Aquafaba: Aquafaba is the liquid in the can of butter beans and I use this to thin out the dip and make it super creamy. Water can also be used if you forget to save the aquafaba from the can!

👩🏽‍🍳 How To Make Butter Bean Hummus

Ready to learn how to make my lima bean hummus? It only takes a total time of 5 minutes to prepare. Here’s how to make it:

Blend Ingredients: I add all the ingredients, including 2 tablespoons of aquafaba, to a high-speed blender or food processor and blend for 2-3 minutes.

Scrape & Blend: After blending, I scrape down the sides of the food processor and blend again until the mixture is smooth.

Adjust: If needed, I add water to achieve my desired consistency and adjust the seasoning to taste.

Serve: I serve the hummus with a sprinkle of paprika, a pinch of salt, a drizzle of olive oil, and chopped parsley if desired.

📖 Variations

My butter bean hummus recipe is a great starting point to add more flavors. Here are some of my favorite ideas:

Toppings: I enjoy using toppings like paprika, black pepper, sesame seeds, toasted pine nuts, fresh herbs, feta cheese, pesto, or sun-dried tomatoes.

Add Some Heat: I like to spice up this hummus recipe without chickpeas by adding crushed red chili flakes or my favorite hot sauce and mixing it through.

Different Beans: I can also make pinto bean hummus, black bean hummus, or kidney bean hummus by simply switching out the large lima beans for pinto, black, or kidney beans!

Add Other Veggies: I love experimenting by adding veggies like red peppers to create a roasted red pepper hummus. Sometimes I’ll even make a tasty avocado hummus!

Add Fresh Herbs Or Citrus: To elevate the flavor, I sometimes add fresh herbs like cilantro or rosemary, or even more lemon juice or lemon zest. I might also add extra garlic or garlic powder for a delicious garlic white bean hummus.

Butter Bean Hummus Without Tahini: If I need to skip the tahini in this easy lima bean dip recipe, I can substitute it with other nut and seed butters like unsweetened cashew butter or almond butter. Greek yogurt could also work well if I don’t need a vegan option.

🍽 Serving Suggestions

I love having this hummus recipe as a snack or spread on a sandwich. Here are a few of my favorite pairings:

As A Dip: I pair this hummus with my air fryer tortilla chips, with fresh veggie sticks (carrots, cucumbers, celery, zucchini, bell peppers), or pita chips. 

Spread Or Topping: Sometimes, I like to add a little protein to my Panera mediterranean veggie sandwich recipe, or use this recipe as a topping for Greek nachos.

🫙 Storage Instructions

Here’s how I make the most out of my leftover butter bean hummus!

Fridge: I store hummus in an airtight container in the fridge for up to 4 days.

Freezer: To freeze it, I transfer the dip to a freezer-safe, airtight container and store it in the freezer for up to 2 months. When I’m ready to use it, I simply thaw it in the fridge overnight before enjoying it.

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