Butter Bean Hummus Recipe

This creamy butter bean hummus recipe is easy, tasty, and so simple to make! Cooked butter beans are blended with garlic, lemon, and spices into perfection in your food processor. Enjoy this hummus as a dip for vegetables, with pita bread or chips, or spread on a sandwich or wrap.

This simple hummus with butter beans is easy and the perfect texture, without using chickpeas.  If you have cooked butter beans, you will have homemade hummus ready in minutes.

This Butter Bean Hummus Recipe Is:

• Inexpensive
• Creamy
• Delicious
• Bright
• Vegan and naturally gluten-free
• Protein Packed
• Loaded with Flavor

Used Canned Butter Beans or Cook Yours from Scratch

You can use canned butter beans for this hummus, or dried beans that you cook from scratch at home.

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a larger 7.5-Quart Instant Pot which is larger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish. 

Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

What’s In This Hummus with Butter Beans Recipe

See the recipe card below for full ingredient amounts and recipe instructions!

• Butter Beans – or large lima beans, are the perfect texture for hummus!
• Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, it absolutely makes the hummus shine!
• Garlic
• Extra virgin olive oil
• Fresh lemon juice
• Sesame Seeds – I love adding a handful of these sesame seeds to finish off this recipe! These seeds add a nice crunch and light flavor to this dish.

How Do I Make This Lima Bean Hummus without Chickpeas?

1. In a food processor, add the drained butter beans, garlic, tahini, lemon juice, and salt.
2. Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in 1 tablespoon of olive oil at a time until the consistency is creamy and whipped. I used just 1 tablespoon for mine to get to the perfect texture I like, but feel free to use more to suit your taste.
3. Pour hummus into a serving dish, and top with additional olive oil and sesame seeds for crunch.
4. Refrigerate in an air-tight container for up to 5 days, and enjoy!

Easy Hummus Recipes You May Enjoy

• No-Cook Bruschetta Hummus Recipe
• Olive Hummus Dip Recipe
• Everything Bagel Hummus Recipe

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Butter Bean Hummus

Kelly Jensen

This creamy butter bean hummus recipe is easy, tasty, and so simple to make! Cooked butter beans are blended with garlic, lemon, and spices into perfection in your food processor. Enjoy this hummus as a dip for vegetables, with pita bread or chips, or spread on a sandwich or wrap.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Dip, Snack

Cuisine American, Mediterranean

Servings 8 servings

Calories 132 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 2 14 ounce cans Butter Beans drained and rinsed
• 2 cloves garlic
• 1/2 cup tahini
• 2 lemons juiced
• 1/2 teaspoon Sea Salt
• 2 tablespoons olive oil or more to taste
• 2 teaspoon sesame seeds

Cook ModePrevent your screen from going dark

Instructions

 

• In a food processor, add the drained butter beans, garlic, tahini, lemon juice, and salt.
• Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in 1 tablespoon of olive oil at a time until the consistency is creamy and whipped. I used just 1 tablespoon for mine to get to the perfect texture I like, but feel free to use more to suit your taste.
• Pour hummus into a serving dish, and top with additional olive oil and sesame seeds for crunch.
• Refrigerate in an air-tight container for up to 5 days, and enjoy!

Video

Nutrition

Calories: 132kcalCarbohydrates: 6gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 152mgPotassium: 112mgFiber: 2gSugar: 1gVitamin A: 16IUVitamin C: 15mgCalcium: 35mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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