Butter Bean Hummus

Creamy, garlicky, and very scoopable — this butter bean hummus takes just five minutes to whip up and delivers all the tahini-rich flavour you crave in a proper hummus, minus the chickpeas.

Let’s address the elephant in the room straight away: this isn’t technically hummus.

The word “hummus” literally means chickpea in Arabic, so calling this butter bean version “hummus” too is a bit cheeky.

Now comes my defence. I couldn’t very well name this recipe butter bean dip, because another dish — one that’s markedly distinct thanks to skipping tahini, which gives it a lighter, fresher profile — has already claimed that moniker!

On the other hand, this version is all about that nutty, sesame-richness you get from sesame paste (tahini). Lemon for brightness, garlic for punchiness, and then the butter beans. They offer a creamier, silky quality that chickpeas can’t quite match. (I’m not picking sides, but if I were, butter beans would definitely win on texture).

Lifetimes ago (or what feels like, at least!), a curly-haired, bright-eyed girl joined our primary school class. As a refugee, she didn’t know much English, and, as the most proficient in the year, I was assigned to help her settle in and learn the language. Luckily, we became fast friends almost immediately. She was absolutely obsessed with Lady Gaga!

Her family would often invite me over for meals (and vice versa, but that was more boring!). We’d all sit together on a lush rug — her parents, her older brothers, my friend, and me — sharing little glasses of sweet tea and food. Sometimes it was as simple as sliced tomatoes and bread. Sometimes it was a feast. Always warm and generous.

I fell out of touch with her after her family moved away, but I’ll always be grateful to her family for showing me that way of enjoying food. It’s stayed with me ever since.

This little recipe — one not too different from the mezze dishes we enjoyed at her home — is dedicated to my friend, her family, and all people like them who are forced far away from home, yet have the strength to bring a little warmth with them.

❓What Makes This Different From Regular Hummus?

Traditional hummus is made from chickpeas.

Chickpeas have a slightly nutty, earthy flavour, and a dense, robust texture that makes them perfect for falafels and curries like chana masala. Butter beans, on the other hand, are milder, creamier, and almost sweet by comparison.

The result is a dip that’s silkier and lighter, with a more delicate flavour. It’s perfect for people who often find hummus “too strong.”

🫘 Ingredients Notes for Butter Bean Hummus

This recipe only requires five core ingredients. You may even had some in your pantry already!

• Butter beans are the star of the show. They’re creamier than chickpeas, with a buttery quality (hence the name) that makes this dip impossibly smooth and beautifully flavoured. Tinned/canned is perfect; just drain and rinse them well.
• Tahini transforms butter bean dip into butter bean hummus. Adds a ton of depth and a slight bitterness that balances the sweetness of the beans. Quality tahini makes a substantial difference; Ethiopian tahini is known for its excellent flavour profile.
• Olive oil adds richness. I like to add it to the food processor and save some for garnishes, too. Use extra virgin if you can (rubbish olive oil is always disappointing and never cheap enough to taste that inferior, either).
• Garlic is the punchy backbone of all great hummus-style dips. It’s a sharp kick, so adjust to taste!
• Lemon juice is a must for brightness. Freshly squeezed is best; bottled is O.K.

Then, for garnishing, I like to add smoked paprika for the subtle smoky warmth and pop of colour (it makes the whole thing look and taste more sophisticated). Fresh herbs like flat-leaf parsley also add a fresh, herbaceous note.

Adapting This Recipe For Allergies and Dietary Requirements

Butter bean hummus is naturally vegan and dairy-free, so it’s suitable for plant-based diets. It’s also soy-free!

Additionally, since tahini is made from sesame seeds, the recipe is naturally nut-free too. Need to avoid sesame as well? Swap tahini for sunflower seed butter. No, it won’t taste the same … but it’ll replicate that creamy, nutty quality well enough.

Gluten-free folks are covered, too, as long as you serve it with appropriate dippers! Skip the pita bread and replace it with gluten-free crackers, vegetable crudités, or gluten-free flatbreads. The dip itself is completely gluten-free.

🧑‍🍳 How to Make Butter Bean Hummus

Making butter bean hummus is laughably easy — if you can operate a food processor, you’re golden!

Plus, say it with me: absolutely no cooking involved! Fantastic for hot summer days or last-minute appetisers for a crowd.

You’ll want to start by rinsing the butter beans. You can use the liquid from the tin can as a sort of aquafaba to make vegan desserts (yes, it’s not just from chickpeas!). But you’ll want to rinse the beans thoroughly to remove any metallic taste.

🤔 Can I Make This Without a Food Processor?

Yes, you can!

You can use a blender, although you’ll need to stop and scrape down the sides. A blender may create a silkier texture, but sometimes needs more liquid to work well.

I use a mixer grinder — an Indian-style appliance that’s a mix between the two.

A stick blender/immersion blender works in a pinch if you use a taller, narrow container.

Finally, if you’re really desperate, you can mash everything together by hand, but you’ll end up with a chunkier, more rustic dip.

🌟 Top Tips for Perfect Butter Bean Hummus

• Tinned/canned butter beans make your work so much easier. While dried beans do work for this recipe, you’ll have to soak and cook them first. I don’t often feel like making that effort, so I used tinned — they’re pre-cooked and creamy enough right from the can.
• Rinse those beans. The liquid is fantastic in vegan desserts, but it can also make your hummus taste metallic.
• Process longer than you think. A good two or three minutes in the food processor gets you an ultra-smooth texture.
• Adjust the consistency with water. I think this recipe has the perfect amount of water, but depending on your beans, tahini, and food processor, you may need more or less. Water keeps the butter bean hummus light and fluffy, so don’t skip it, even if you like the dip thick.
• Make it ahead if you can. Like many things, the flavours of butter bean hummus meld together beautifully after a few minutes and only improve with time. Making it 15 minutes ahead of serving can really elevate the tasting experience.
• Taste it! Everyone’s palate is different, and this recipe is a base to work from. Adjust the garlic, lemon, and salt to your liking. You can even add extras like cumin powder.

❄️ Storing Butter Bean Hummus

Fridge: Pop your butter bean hummus in an airtight container, and it’ll keep happily in the fridge for up to five days.

The flavours actually deepen over time, so day-two hummus is often even better than freshly made. You can often catch me making extra for this reason alone!

Freeze: For longer storage, you can freeze butter bean hummus for up to three months. Spoon it into a freezer-safe container or bag, leaving a bit of space at the top for expansion.

Thaw it overnight in the fridge, then give it a good stir. You may need to add a splash of water or olive oil to bring back that creamy consistency, and I suggest topping it with fresh herbs and a sprinkle of smoked paprika.

Reheating: It isn’t necessary. Butter bean hummus should be served cold or at room temperature. If you fancy the dip heated, warm it in a pan with a touch more olive oil.

🥙 Serving Suggestions For Butter Bean Hummus

The classic serve is with warm-from-the-oven pita bread torn into pieces for scooping. Simple, perfect, can’t go wrong.

Me, personally? I like my butter bean hummus spread over flatbread, then loaded up with salad, grilled halloumi (or vegan kebabs), and served with homemade crinkle cut chips. My stomach is rumbling just thinking about it.

A cold, no-effort option is vegetable crudités — carrots, cucumbers, bell peppers, and radishes all work beautifully. Cut them into chunks and dip to your hearts content!

You can also serve butter bean hummus with other mezze dishes such as baba ganoush, tabbouleh, Greek lettuce salad, wild garlic falafels, and stuffed vine leaves. Or do it potluck style and get each member of your family to make a dish, leaning into the communal eating experience.

For something a bit different, try spreading butter bean hummus on toast. Top the toast with fresh herbs, chilli oil, avocado, or eggs. Use it as a base for grain bowls. Dollop it under roasted vegetables. Thin it out and use it as a creamy, protein-packed salad dressing. Mix it into your egg mayonnaise. Use your imagination … the sky is the limit!