Butter Bean Hummus
This creamy, healthy butter bean hummus recipe is easy to make and totally delicious! With just 7-ingredients and a few simple steps, you'll have a perfect dip ready in minutes. You will love this smooth and creamy no chickpea hummus. 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!
Servings: 6
Calories: 135kcal
Equipment
Ingredients
- 14 oz can butter beans drained and reserve 2 tbsp of the liquid (aquafaba)
- 2 cloves garlic minced
- ½ tsp salt
- 2 tbsp lemon juice
- ¼ cup tahini
- 1 tbsp olive oil
- ½ tsp ground cumin
- Topping options: Pinch of ground paprika, Drizzle of olive oil, chopped parsley optional
Instructions
- Add all ingredients including the 2 tbsps of aquafaba to a high speed food processor and blend for 2-3 minutes.
- Scrape down the sides of the food processor and blend again until smooth.
- Adjust the thickness by adding water if needed.
- Adjust seasoning to taste.
- Serve with a sprinkle of paprika, a drizzle of olive oil and chopped parsley if desired.
- Store in an airtight container in the fridge for up to 4 days.
Notes
- Serve butter bean hummus with your favorite crackers, veggies sticks or even spread it on flatbread.
- Spice up this dip by adding some of your favorite hot sauce or crushed red pepper flakes.
- If you forget to reserve the liquid from the butter bean can, you can replace with water.
- Butter bean hummus can be stored in a freezer safe container and frozen for up to 2 months.
- If hummus is too thin, refrigerate for an hour or two to thicken. If the dip is still not at the desired consistency, you can add in more tahini or use a high speed blender to blend more hummus ingredients into a thick paste. Use less liquid when blending. Mix with the too-thin hummus.
Nutrition
Serving: 0.25cup | Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 420mg | Potassium: 204mg | Fiber: 4g | Sugar: 0.1g