Butter Bean Hummus

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A quick, easy, and ultra-creamy butter bean hummus featuring pantry staples like canned butter beans, tahini, olive oil, and lemon juice.

Prep Time10

Total Time10

Servings: servings

Calories: 155kcal

Author: Karishma Pradhan

Equipment

Food processor or high-speed blender

Ingredients

1 (15-ounce) can butter beans drained | liquid reserved
¼ cup fresh lemon juice from 1 large lemon (or 2 medium lemons)
¼ cup tahini
2 tablespoons extra-virgin olive oil
1 garlic clove grated | or 1 teaspoon garlic powder*
½ teaspoon ground cumin
Salt to taste

Paprika Oil (Optional)

1 tablespoon extra-virgin olive oil
½ teaspoon smoked paprika

Instructions

To a food processor, add 1 (15-ounce) can butter beans (without the liquid), ¼ cup fresh lemon juice, ¼ cup tahini, 2 tablespoons extra-virgin olive oil, 1 garlic clove (grated), ½ teaspoon ground cumin, and a pinch of salt. Process the mixture until smooth, scraping down the sides of the bowl as needed.
With the processor running, gradually add as much of reserved liquid as needed until the mixture reaches your desired consistency. You can add water, if needed, to thin it out.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer the hummus to a serving bowl and drizzle with the paprika oil (if using - recipe below).

For the Paprika Oil (Optional):

Set a small saucepan over medium heat with 1 tablespoon extra-virgin olive oil. Once hot, stir in ½ teaspoon smoked paprika and immediately remove from the heat. Set aside to cool to room temperature before adding to the hummus.

Video

Notes

Because of the milder flavor of butter beans compared to chickpeas, this dip is rather tahini-forward. If you'd like a milder tahini flavor, you can add less.
Don't be afraid to season the hummus with a good amount of salt and lemon juice! It'll help balance the savory, nutty, slightly bitter notes of the butter beans and tahini and bring out more flavor.

Equipment: The consensus is that a food processor is the best option for making a smooth and creamy hummus. I've tried it both ways, and you can also just as easily use a high-speed blender with success!

Storage: Leftover hummus can be stored in a sealed airtight container in the fridge for 3 - 4 days if using raw garlic. Hummus is best served at room temperature, so if you're eating leftovers, I recommend allowing it to come room temperature before serving.

* I prefer using fresh garlic, but garlic powder can extend the shelf-life of the dip to up to 1 week in the fridge.

Nutrition