Add this easy Butter Bean Hummus to your must-make list! It's garlicky, lemony, smooth, creamy, smoky, delicious! All while being vegan and gluten-free. So pick up a can of butterbeans and some tahini next time you're at the store and whip up this easy bean hummus.
Why make butter bean hummus
- It's really good!! Simple as that.
- Butter beans are really smooth, so it is easier to blend them into a smooth hummus than chickpeas.
- Canned butter beans are usually cheaper than chickpeas, at least in the stores around me.
- Some people have a sensitivity to chickpeas but not other beans, so this white bean hummus might be a great option for them!
More vegan dip recipes to try: Vegan Cheese Dip
- 1 15-oz can butter beans, drained
- 2 tablespoons olive oil, plus extra for garnish if you want to be fancy. I put the olive oil above the tahini because if you use a tablespoon measure to measure out your olive oil, you can then use the same spoon to measure out the tahini and the tahini won't stick to the tablespoon measure.
- 3-4 tablespoons tahini, to taste - I LOVE Soom tahini. Make sure it's homogeneous and not separated. If it separates in the jar during storage, you can transfer it to a blender and blend until smooth, or transfer it to a jar large enough to fit an immersion blender and use an immersion blender to blend it together. Then transfer back into your tahini jar and it's ready to use. It's a bit of a messy "fix" for the tahini, but so worth it!)
- 2-3 tablespoons lemon juice, to taste - please use fresh-squeezed lemon juice! It takes less than a minute but is so worth having that fresh lemon flavor. Use a lemon juicer.
- 1 small garlic clove, or ½ large clove - if you're the kind of person that LOVES garlic and always doubles it, I warn you: don't. Try it first with the small garlic clove, I feel like the hummus will come out garlicky enough.
- 2-3 tablespoons water - some people use the aquafaba (that's the liquid from the canned beans) to add more flavor to the hummus, but if my beans are not organic and have preservatives, I don't like adding it. Water is totally fine!
- ½ - 1 teaspoon sea salt, to taste - I used ¾ teaspoon
- ½ teaspoon ground cumin - this is optional, but adds a subtle smoky flavor
- Pita chips or fresh pita
- Fresh sliced cucumbers
- Cherry tomatoes
- Baby carrots
- Celery sticks
More vegan beany dips: Vegan Refried Bean Dip
For this recipe, grab your:
- Measuring spoons
- Lemon juicer
- Small food processor - I have this 3 cup food processor. A blender would work too, but I think the hummus blends easier in a food processor. However, if your food processor is really big, it might be hard to get the hummus to blend.
- Silicone spatula - I like to use one to scoop out all the hummus from the food processor.
More vegan recipes with canned beans: Vegan Red Bean Meatballs
In a small food processor, combine the drained butter beans, 2 tablespoons olive oil, 3 tablespoons tahini, 2 tablespoons lemon juice, garlic clove, 2 tablespoons water, ½ teaspoon sea salt, and ½ teaspoon cumin. Process until smooth, or mostly smooth.
Give it a taste and see if it needs more tahini, lemon juice, or salt. I always use 4 tablespoons tahini, 3 tablespoons lemon juice, and ¾ teaspoons salt, but I want you to taste the the hummus before adding too much of each ingredient and decide for yourself. Add any ingredients you might want and blend again until smooth. Give it a taste, adjust the flavor if needed, and stir in a tablespoon or two of water if you want a thinner hummus.
Transfer to your serving bowl and serve as is, or add some garnish: a drizzle of olive oil, a sprinkling of ground cumin, paprika, and fresh diced parsley.
See all my favorite vegan dip and spread recipes!
Storing butter bean hummus
Butterbean hummus will keep well in the fridge for up to days, when stored in a sealed container. Towards day 5, it might have some liquid separate out on top, but that's okay—just drain it off or stir it in, and enjoy!
More vegan recipes using white beans: Butternut Squash White Bean Mash
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Butter Bean Hummus
For the hummus:
- 15 oz can butter beans, drained
- 2 tablespoons olive oil
- 3-4 tablespoons tahini, to taste, start with 3 tablespoons
- 2-3 tablespoons lemon juice, to taste, start with 2 tablespoons - use fresh-squeezed lemon juice
- 1 small garlic clove, or ½ large clove
- 2-3 tablespoons water
- ½ - 1 teaspoon sea salt, to taste (I used ¾ teaspoon)
- ½ teaspoon ground cumin, optional
- pita chips, pita, crackers, fresh sliced cucumbers, cherry tomatoes, baby carrots, celery, fresh parsley,
- Silicone spatula to scoop out all the hummus from the food processor
- In a small food processor, combine all the hummus ingredients. Process until smooth.
- Give it a taste and see if it needs more tahini, lemon juice, or salt. If it tastes like it's "missing" something, it's usually salt or lemon juice. Add any ingredients you might want. If it is too thick, add some water too. Blend again until smooth.
- Transfer to your serving bowl and serve as is, or add some garnish: a drizzle of olive oil, a sprinkling of ground cumin, paprika, and fresh diced parsley.