• Sadia Hussain

Butter Bean Hummus Recipe

The next time you want a quick, healthy snack, I recommend you give this creamy butter bean hummus a try.

I know you are wondering why I’m posting a recipe for butter bean hummus instead of the traditional chickpea hummus. Well, there is a story behind this… The other day Kaamil was on his way back from work and requested a small snack. He’s been trying to eat healthy, so my brain was racing to decide what to whip up that was wholesome and tasty.

I decided on hummus but could not find a can of chickpeas in my pantry! The butter beans were staring me in the face, so I thought, “ok let’s give this a try…” and I’m so glad I did. Butter beans are full of protein, low in fat, and are a great alternative to chickpeas—especially for those who have trouble digesting chickpeas.

I always encourage you to use my recipes as a base and tweak to your own taste, and this hummus recipe is truly a cook’s playground. You can add spices like cumin, sumac, or red chili powder. You can add herbs like coriander or parsely. You can add nut butters instead of tahini…the possibilities are endless.

This hummus comes together in minutes if you have all your ingredients on hand. It’s delicious as a  spread for wraps, or eaten with bread, chips or crudites. I do hope Kaamil makes this easy recipe and enjoys this hummus when he moves to Dallas in a couple weeks!

[lt_recipe name=”Butter Bean Hummus Recipe” print=”yes” ingredients=”• 1 can butter beans drained and rinsed;• 1 clove garlic, peeled;• 1/4 cup or more olive oil (you will need more than you think);• 2 lemons, juiced;• 1/4 cup tahini;• 1/4 teaspoon salt or to taste;• Olive oil to drizzle on top;• Paprika to sprinkle on top (optional)” ]In a food processor, add beans and garlic and process for a few seconds.;;Scrape down the mixture from the sides of the food processor with a spatula.;;While the food processor is running on low, start adding a stream of olive oil.;;You may have to scrape the mixture down again.;;Continue processing and adding olive oil.;;While processing, add lemon juice.;;By this time, the mixture should be smooth and creamy.;;Add tahini and salt, and continue processing for several minutes to whip the hummus.;;Pour into a dish and generously drizzle with olive oil and sprinkle with paprika.;;Serve at room temperature or cold.[/lt_recipe]

Tips and Bits

  1. I like my hummus tangy but you could decrease the lemon juice, if you prefer less tang.

  2. The more olive oil the better the taste, so don’t skimp on the olive oil.

  3. You can store this in the fridge for a couple days covered with olive oil, so a dry crust doesn’t form.

  4. Try this with cooked chopped pieces of beef laid on top of the hummus.

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