Butter Bean Dip
Creamy, dreamy, and incredibly simple — this butter bean dip is a life saver when I want to make something fast, flavourful, and snacky without the fuss.
You’ll never catch me without at least one can of butter beans in the kitchen cupboards.
They’re such an affordable staple: a great source of plant-based protein and fibre, mild and creamy enough to appeal to people that are on the fence about beans and pulses, and endlessly versatile. Butter bean curry, butter bean burgers, butter bean soup, butter bean salad … the list goes on!
Now, you can add butter bean dip to that list. Humble tinned beans, a touch of fresh lemon, garlic, and fruity olive oil are all you need to create the creamiest dip (without any dairy). It’s citrusy, punchy, and velvety smooth — Dare I say, even more-so than hummus!
And the best part? It only takes three minutes … or less. Three minutes, and you’ve got a dip you can dunk falafels into, drizzle over vegan kebab wraps, or pack into lunchboxes.
It’s one of the quickest and easiest recipes I’ve ever published, but it doesn’t taste like it. The texture is out-of-this-world: unbelievably silky and almost fluffy. The flavour is clean, fresh, and so moreish you’ll be finishing off a bowl and wanting seconds.
It dresses up well, too: the bowl looks like it belongs in a sophisticated mezze restaurant, not a home table.
Convinced? Good! You won’t be disappointed. Let’s get to business.
✨ Why You’ll Love This Butter Bean Dip
🛒 Ingredients for Butter Bean Dip
Let’s take a look at what goes into this classic creamy dip. You might already have everything you need sitting in your cupboard — this is a five-minute wonder and a less than five ingredient wonder, too! Let’s dive in:
- Butter beans: Also called lima beans. I use tinned/canned beans for convenience, time-saving, and affordability, but you can soak and cook dried beans if you prefer. Butter beans are incredibly mild and, you guessed it — buttery! They make a fabulous base for this dip.
- Garlic: Garlic and beans are a match made in heaven. Just a hint of raw garlic provides a sharp, punchy spiciness that elevates this butter bean dip.
- Lemon: Use fresh lemon juice if possible. It instantly lifts and brightens the dish.
- Olive oil: You want fantastic quality extra virgin (EVOO) for this recipe. Look for olive oil in tins (not clear plastic) as a good indicator of quality. I like to use region-appropriate olive oil, so for this dish I would use Greek olive oil or Palestinian olive oil for the best flavour.
You’ll also need salt to season, water to loosen the dip (I use the “bean juice” from the tin/can), and a few optional ingredients for garnishing.
Fresh herbs like parsley (I use flat leaf; it has a more robust flavour, while curly is subtler) or coriander (cilantro) instantly boost the butter bean dip. I also like to add a few extra drizzles of olive oil and a sprinkle of smoked paprika for depth.
Suitable for Dietary Requirements
My recipe for butter bean dip is 100% vegetarian, vegan, gluten free, nut free, soy free, alcohol free, and dairy free.
It’s an incredible dish to share with friends and family at gatherings, parties, and pot lucks for that very reason — almost anyone can enjoy the dish, regardless of their lifestyle or food requirements. That’s always a win in my book.
Fun Variations
I’m allllll about the simple flavours here — garlicky, lemony, creamy.
Having said that, this butter bean dip also makes for a beautiful fairly neutral base for other, bolder flavours to shine. You can go wild with inventive combinations. Here’s a few of my top suggestions:
- Spice things up. Blend in a pinch of earthy cumin for warmth, or garnish with a sprinkle of cayenne pepper for more heat. Sumac brings citrusy smokiness, and za’atar is equal amounts herbaceous and tangy. Yum.
- Blend your herbs directly into the butter bean dip for a fresh, vibrant variation. Use parsley, coriander (cilantro), or even basil, depending on what you’re serving with the butter bean dip.
- Add a spoonful of tahini to bring a hummus-style nutty twist.
- Bring the umami. Add harissa paste and sundried tomatoes before blending to make the butter bean dip sweet, fiery, savoury, and packed with umami.
🧄 How to Make Butter Bean Dip
Ready to make your new favourite dip? Here’s the step-by-step photos to follow along with. Just grab a blender, blitz it up, and taste … it’s really that quick and easy:
One: Add garlic, olive oil, and lemon juice to a blender.
Two: Blend the mixture until it turns creamy and pale.
Three: Add the butter beans to the blender along with salt.
Four: Blend to a paste, then add water. Blend again to make a smooth dip.
Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
💡Secrets for Success
Butter beans have a distinctly delicate flavour that’s easily overpowered.
Raw garlic, on the other hand, packs a powerful punch! This imbalance makes it incredibly easy to accidentally overdo the garlic … I never thought I’d be the one to say this, but you need to err on the side of caution.
I recommend opting for softneck garlic. This variety, which lacks a central stem and always boasts more cloves, is a milder option compared to hardneck garlic (with characteristic woody stem), which has an intense kick.
If you want to get fancy, you can use roasted garlic instead, for a sweeter flavour.
Finally, use the best olive oil available. Because the recipe has so few ingredients, it really makes a difference here! Great quality olive oil has complex flavour notes that perfectly balance between fruity, grassy pungency.
Cheap olive oil, on the other hand? Expect overly bitter, sharp, one-note flavours that don’t impress … especially since even basic olive oil isn’t cheap.
🥡Storing Butter Bean Dip
Butter bean dip keeps well in the fridge for up to four days when stored in an airtight container. Not that it will last that long!
The flavours mellow out and become even more harmonious with time.
To serve the dip after storing, give it a stir, then top off with fresh olive oil, herbs, and spices as a garnish. It’s the finishing touch that really elevates leftovers or stored food to feel fresh and new again.
Surprisingly, butter bean dip freezes well, too! Portion into small freezer-safe containers or freezer bags for easy access, and freeze for up to three months. Defrost before serving, then stir and top with fresh garnishes.
🧆 Serving Suggestions for Butter Bean Dip
Looking for the finishing touch to complete a mezze platter or picnic spread? Butter bean dip is your go-to guy.
I love to serve the dip with a flatbread like warm pita, fluffy naan, or crispy crackers (like chickpea flour crackers or nut and seed crackers). But that’s just the beginning.
Next, I choose a salad. Maroulosalata, a Greek affair with lettuce and feta, is suitably vibrant — but anything fresh, green, and lemony works beautifully to complement these flavours.
Then I round out the meal with crunchy, protein-packed falafels (broccoli falafel or wild garlic falafels are both unique and a massive hit with crowds) or raw vegetable sticks. I like cucumber, carrot, radish, and bell peppers.
If you’d rather work the butter bean dip into a proper meal, drizzle it over hearty grain bowls or use as a spread on sandwiches, wraps, or toast (it’s great with avocado).
If you tried this butter bean dip — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
🧄Butter Bean Dip Recipe
Ingredients
- 400 g butter beans 400g = 1 tin. 235g drained weight.
- 2 small cloves garlic softneck garlic**
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice 1 tablespoon = ¼ large lemon
- 5 tablespoons water I use juice from the tin
Instructions
- Take 400 g butter beans and use a sieve to drain the beans. I like to reserve the "bean juice" from the tin to add to the dip later and/or use in other recipes. However, it's important to drain the beans first as otherwise your dip will be far too runny. One 400g can = 235g drained butter beans.
- Add 2 small cloves garlic, 3 tablespoons olive oil, and 1 tablespoon lemon juice to a large blender. Blend until the mixture is smooth and creamy in texture, with a pale yellow colour.
- Add your drained beans to the blender, and blend again until mostly smooth. One tablespoon at a time, add 5 tablespoons water (or reserved "bean juice") to the dip. Blend until completely smooth, and then season with fine sea salt to taste.
- Optionally, top the butter bean dip with more olive oil, chopped parsley, and a sprinkle of smoked paprika.
