Butter Bean Hummus

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This butter bean hummus starts with creamy butter beans, smooth tahini, and fresh lemon juice blended into a rich velvety dip that takes just 5 minutes to make! I love how the texture turns out softer than traditional chickpea hummus while still delivering that familiar flavor, making it perfect for dipping, snacking, and spreading. 

Butter bean hummus is so easy and delicious, it may just end up replacing the classic version once you try it. The beans blend into a softer, almost whipped texture that pairs perfectly with the garlic, olive oil, and tahini. And if, like me, you love experimenting with your hummus varieties, you should try my roasted carrot hummus, which also uses white beans but has a slightly sweeter flavor.

Hummus literally means “chickpea.” And when my eldest learned this fact, I was lectured on certain recipes which did not contain chickpeas but were referred to as hummus. Ha! For a while, they referred to it only as bean dip, then white bean dip, and eventually white bean tahini dip. And as of today, we are back to butter bean hummus. If you are looking for a hummus that is true to its name, try my easy Greek hummus recipe.

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🥘 Ingredients

I keep things simple for this butter bean hummus recipe and stick to classic ingredients. This is what I use:

Butter beans: I use canned butter beans for convenience, and always reserve some of the liquid to help blend everything to a whipped consistency.

Garlic:  I like using fresh garlic for a sharper flavor. You could use crushed garlic, but it may be overpowering against the mildness of the butter beans.

Olive oil: A good-quality olive oil adds richness and helps create a velvety texture.

Lemon juice: I add fresh lemon juice to bring brightness and balance to the dip.

Tahini: This adds a nutty flavor and gives the hummus its signature creamy structure.

Ground cumin: I use cumin for its earthy warmth, which does not overpower the other flavors.

Salt: I season gradually with salt to bring everything together.

Aquafaba: This is the liquid from the canned beans. I use a few tablespoons to adjust the texture and keep it light. 

🔪 How To Make

This butter bean hummus takes just a few minutes to make with the help of a blender or food processor. This is how I make it:

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

Scrape down: After blending, I scrape down the sides and blend again until the mixture is smooth.

Adjust texture: If needed, I add a few more teaspoons of aquafaba or water, and blend again until I reach my desired consistency.

Finish and serve: I scrape the hummus out into a bowl and garnish with a swirl of olive oil and a sprinkling of paprika before serving.

📖 Variations

I like using this butter bean hummus recipe as a base and adjusting it depending on what I am serving it with. These are some variations you should try:

Herb blend: I mix in 2 tablespoons of chopped parsley and dill for a fresher, more vibrant finish. I love adding a pinch of lemon zest to this version, especially for summery outdoor gatherings.

Roasted red pepper: For a sweeter variety, I char one whole red pepper in the oven, sweat it, and peel it before adding the soft flesh into the processor. Be sure to blend it before adding the aquafaba, as the added moisture from the pepper may require less liquid in the recipe.

Sundried tomato mix: If you like a mix of sweet and savory, add 2-3 sundried tomatoes into the processor along with your ingredients. Be sure to drain off the excess oil and adjust your liquids accordingly. My kids love this version. 

🍽 Serving Suggestions

This butter bean hummus is great when served on a platter with a mix of textures. I recommend serving it with some fresh vegetables and a bowl of my baked corn tortilla chips. It is also fantastic when used as a spread, in something like my vegan hummus avocado wrap. There are endless possibilities and pairings for this butter bean hummus, so do not limit yourself to only serving it as a dip.

Last weekend, my family and I went out with friends and had an early, but heavy lunch. By dinner time, we were all peckish but not hungry, and knew that eating something too light meant getting hungry in the middle of the night. I warmed up some vegan flatbread, spread butter bean hummus on the base, scattered keto Greek salad, and a few pieces of courgette chips with parmesan over the top. It was so good we had to be extra careful not to overindulge. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the hummus in an airtight container in the refrigerator for up to 4 days, and give it a quick stir before serving. 

Freezing: I freeze this hummus in a sealed container for up to 2 months, leaving some space at the top for expansion.

Reheating: If frozen, I allow the hummus to thaw in the refrigerator overnight, then stir before serving. Hummus does not need to be reheated, but if the texture has thickened, I let it sit at room temperature for a few minutes and stir in a few drops of olive oil. 

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