This simple and smooth butter bean hummus is an easy way to add fiber, flavor, and fun to any meal without the traditional ingredient, tahini. I’ll describe why I sub out tahini and how else you can sub it out (or in) below. Whether you enjoy this as a dip, serve it at your next party or spread it on a wrap or sandwich, I guarantee it will be gone in a matter of days. The best parts are that it doesn’t take long to make and it’s very budget friendly.
What You’ll Need
- One can of butter beans (you can get them reduced or low-sodium if needed or desired)
- Fresh garlic cloves
- Olive or avocado oil (I prefer avocado oil because the taste is more buttery)
- Plain whole milk Greek yogurt
How to Make
I used my food processor because I can turn on the pureeing and start cleaning up the kitchen. However, you could also use an immersion blender (handheld blender) and a bowl as well for the same effect. This is a quick dump and blend recipe that is hard to mess up so it’s great for beginners!
- Add in different spice combinations you like such as taco or Tuscan blended seasonings
- Experiment with the amount of salt by tasting as you go. This is a great way to learn how to salt your food
- Try the same recipe using a different type of bean
- Not into dairy? You can use tahini (ground sesame seeds) or a different nut butter and experiment with the flavors
- Make it sweet by subbing sugar for salt and adding cocoa powder and peanut butter
Are chickpeas and butter beans the same?
No, they are not the same type of bean. They have similar qualities and few nutrient differences. The butter bean is also called a lima bean and chickpeas are formally called garbanzo beans. They both provide fiber, protein, trace amounts of sodium, and little fat. Chickpeas are more common in hummus, falafel, or as a crunchy roasted snack. While butter beans / lima beans are eaten like peas or added to soups.
What else can I make with butter beans?
These are versatile even if there are traditional ways to use them. If you’re not feeling them in hummus, add a can to your next vegetable soup. Try them mashed and added to ground meat for tacos, meat balls, or bulk up a plant-based spaghetti sauce. You could even air fry them and see how they fair for a crunchy snack with lime juice and chili powder on top. Try following my roasted chickpea recipe with the butter beans.
Is tahini necessary to make hummus?
No, tahini is not necessary. The reason I subbed it out is because it is not a common ingredient in most households. Could you find other ways to use it? Yes, but I like to keep the kitchen stocked with foods that are multi purposeful. Tahini is also expensive and if you don’t have it or can’t afford it then I’m here to provide alternatives. Try any nut butter or a yogurt as a substitute instead.
How to Store
Store hummus in an airtight container. I like to save store bought hummus containers because they work well for serving. However, any container with a tight fitting lid will do. Homemade hummus lasts about five days but if you’re in my house it might only last one or two.
Can you Freeze
Made too much? Yes, you can freeze butter bean hummus in an air tight container. I recommend a layer of plastic wrap in between the hummus (lay it on top of and touching the hummus) and your lid. It can last for about four months but the flavor may change a bit. I recommend storing it for one to two months to be able to enjoy fresh when you want it.
What to Serve it With
If you haven’t tried it with fresh or toasted naan then that ought to be your first pairing. One of my weekly grocery staples is naan from Aldi and I pop it into the toaster for a perfect bake. The warm and chewy texture tastes fantastic with your creamy dip alongside some freshly cut, cold vegetables. I often add it to wraps, sandwiches, pitas, and even underneath pizza sauce. It pairs well with pretzels, pita chips, grapes and apple slices.
Other Recipes You’ll Love
Want to explore more hummus recipes or simple meals and snacks using beans? Try any one of these below:
- Roasted Butternut Squash Hummus
- Pumpkin Pie Hummus
- Lemon & Garlic Hummus
- Slow Cooker Vegetarian Lasagna
- Air Fried Pumpkin Spice Chickpeas
Simple and Smooth Butter Bean Hummus
- Immersion blender, blender or food processor
- 2.5 cups Butter beans (one 14.5 oz can) drained and rinsed
- 1/2 Lemon only the juice
- 2 tbsp Olive oil
- 2 tbsp Plain yogurt whole-fat, Greek
- 1 tsp Salt
- 1/4 tsp ground pepper
- 2 cloves garlic minced
- Drain and rinse the can of beans
- Mince your garlic
- Add all ingredients to your blender/food processor and puree until desired texture is achieved (usually 1-2 minutes)
- Don’t waste the lemon zest! Zest your lemon and if you want extra brightness in your hummus add it in or save it by freezing it in an ice cube tray with water
- Swap in any can of beans you prefer
- Blend to your desired texture
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