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4.86 from 7 votes

Butter Bean Hummus

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.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Middle Eastern
Servings: 6 servings
Calories: 184kcal

Ingredients

  • 400 gram tin butter beans or any white beans
  • juice from 1 lemon
  • 2 tbsp olive oil
  • 1/3 cup tahini
  • 1/2 tsp ground cumin
  • 2 garlic cloves
  • 3/4 tsp salt
  • 1-3 tbsp aquafaba reserved water from the can of beans

Instructions

  • 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. 

Nutrition

Calories: 184kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 320mg | Fiber: 4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg