My take on a classic hummus with white beans replacing the chickpeas for a lush and creamy dip. Perfect spread on toast or served with veggie crudités for dipping.
Drain your beans, keeping some of the liquid from the can.
Juice your lemon and peel your garlic cloves.
Add all your ingredients to your food processor - I like to start with just 1 tablespoon of the aquafaba and add more as I'm blending to get my desired consistency.
Blend until you have a delicious creamy dip and season to taste.
Notes
Butter Bean Hummus will keep well for up to 4 days in the fridge in a sealed container.