This creamy butter bean hummus is a delicious twist on the traditional chickpea hummus! Still using classic flavors of garlic, lemon and tahini, it's the perfect spread for dipping, layering sandwiches, and much more!
If you love hummus, or dips in general, this easy butter bean hummus recipe is going to become a new favorite! It's similar to my hummus without garlic recipe in that it's cream and quick and easy to make but is different in that it uses all of the classic flavors of traditional hummus and butter beans instead of chickpeas.
Butter beans, also known as lima beans, are a type of legume native to Central and South America. They are named for their rich, buttery texture and slightly sweet, nutty taste. Butter beans are mild in flavor so they pair perfectly with bold spices and fresh, bright flavors.
Whether you enjoy it as dip for fresh veggies and pita, slather it on a sandwich, or dollop it on top of as buddha bowls, I hope you love this version of hummus as much as I do!
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Why you'll love this recipe
- Twist on a classic: using butter beans instead of chickpeas is a fun way to change up this otherwise classic recipe.
- Creamy texture: smooth, soft, and perfect for dipping!
- Customizable: enjoy as is or change up the mix-ins or toppings with one of the suggested variations.
- High in plant-based protein: thanks to mighty butter beans, which boasts 7 grams of protein per serving. They also provide a great source of fiber, iron and vitamins.
- Healthy and allergen-friendly: Made with simple ingredients, no preservatives or seed oils and is gluten-free, vegetarian/vegan, and low FODMAP.
Equipment
There's a only 1 important piece of equipment you'll need to make this hummus:
- Food Processor or High-speed Blender: this will help break down the butter beans and allow you to get that creamy, smooth texture.
If you choose to boil the butter beans before blending, you'll also need a medium saucepan and a strainer.
Ingredients
- Butter beans: (also referred to as lima beans or gigante beans) are the main ingredient of this hummus instead of the traditional garbanzo beans. Though I cook dried gigante beans on occasion, I typically use and recommend store-bought canned butter beans for this recipe. Plus, the canned butter beans are more readily available at the grocery store than their dried counterparts. If you cook the butter beans yourself, make sure to soak them ahead of time, and let them boil for a longer than you normally would. You want them to be mushy, soft, and creamy.
- Tahini: a good quality tahini, or sesame paste, will add a slightly nutty flavor and is the key to smooth hummus. My favorites are Seed & Mill and Soom.
- Olive oil: for an even creamier texture and luxurious flavor. Ensure that you are using a high-quality extra virgin olive oil, as you will be able to taste it. Alternatively, you could use avocado oil or leave it out entirely for an oil-free recipe.
- Fresh lemon juice: freshly squeezed is best for optimal flavor! You could also use a little lemon zest if you like.
- Garlic: fresh garlic is best! I don't recommend using garlic powder. We'll be mellowing it out in the lemon juice so the whole garlic cloves lose their harsh, raw bite.
- Water: helps to thin the hummus out to just a light, fluffy texture that's perfect for dipping and spreading. You could also add ice cubes to help incorporate air to make for an extra fluffy hummus.
- Seasoning: I always add at least sea salt and ground cumin, but feel free to customize this to your preferences. Black pepper and paprika are popular seasonings to add as well.
See recipe card below for a full list of ingredients and measurements.
Ingredient Substitutions
- Make this hummus without tahini by simply leaving it out! You may need to add a bit more olive oil or water to help the butter beans blend and get that creamy consistency. You could also try using greek yogurt or a different nut or seed butter (such as cashew butter), but the flavor may be a different than traditional hummus.
- Use aquafaba instead of water, aquafaba (the liquid in a can of butter beans) is perfect for adjusting the hummus texture—add it gradually for extra creaminess.
- Use white beans or chickpeas instead. Using cannellini beans or northern white beans are fun alternative that's seriously just as delicious! If you use chickpeas, you'll make a traditional hummus.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Flavor Variations
- Spicy: add ½ teaspoon of cayenne pepper, red pepper flakes or hot sauce until desired spiciness is reached.
- Feta: top with extra crumbled feta (regular or dairy-free)!
- Roasted Garlic: add 1-2 roasted garlic clove and purée with the rest of the ingredients for a more robust flavor.
- Mushroom: top with sauteed mushrooms for added texture and umami flavor
- Za’atar: sprinkle Za’atar seasoning and sesame seeds on top
- Olive: blend in ¾ cup kalamata olives
- Everything Bagel: sprinkle everything but the bagel seasoning on top
- Artichoke: chop up some canned artichokes and add to the food processor
- Roasted Red Pepper: mix in ½ cup roasted red peppers, drained and sliced into strips
- Sun-Dried Tomato: add ⅔ cup sun-dried tomatoes
- Green goddess: add ⅓ cup chimichurri, pesto, fresh herbs, or 1 cup spinach
- Pink: blend in 1-2 cooked beetroot
Instructions
- Optional: Add butter beans, baking soda, bay leaf and water to a medium saucepan. Bring to a boil over high heat and continue to boil for 5 minutes, or until the butter beans are soft, look bloated and skins are falling off. Drain the butter beans and under cold water for about 30 seconds.
- Add lemon juice, garlic and salt to a food processor. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy. Then while food processor is still running, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
- Add the cumin and butter beans to the food processor and blend. While blending, drizzle in the olive oil, continuing to blend until the hummus is super smooth, about 2 minutes. If the hummus is too thick, add more ice water one tablespoon at a time while blending until a desired consistency is reached.
Transfer the hummus into a serving bowl or platter and top with garnishes of your choice and a drizzle of olive oil, serve and enjoy!
Serving Suggestions
You can never go wrong serving this lima bean hummus recipe as a dip with pita bread, pita chips, tortilla chips, crackers, fresh vegetables (like raw carrots, cucumbers, bell peppers, celery), falafel and more! But it also adds delicious flavor when used:
- As a spread: add it to burgers, sandwiches, wraps or make hummus toast
- To dress a salad: Mix it with a bit of water or additional olive oil to thin it out and make it a pourable dressing for salads or buddha bowls.
- As a topping: dollop on top of a stuffed sweet potato or grain bowl.
Expert Tips
- Boil the butter beans. I listed this step as optional because butter beans are already naturally soft. However, this will further soften the beans and their shells, making them easier to blend, resulting in the creamiest hummus.
- Season to taste: Adjust the salt, lemon, and spices after blending for your perfect flavor.
- Make sure the water is ice cold. I know adding water seems a bit counterproductive, but it really enhances the texture. Be sure to taste it after and feel free to add a bit more lemon juice, salt, or olive oil if you think the flavor has been reduced a bit.
Storage
Make Ahead: make 2-3 days ahead of when you plan to serve and store in an airtight container in the fridge. When ready to serve, remove from the fridge and add fresh toppings.
Refrigerator: Store this butter bean hummus in an airtight container in the fridge for up to 5 days.
Freezer: Store hummus in an airtight container in the freezer for up to three months. Allow to thaw at room temperature before serving. Be sure to stir well after thawing then top with desired garnishes and a drizzle of olive oil.
FAQ
If it's not creamy yet, continue to blend it, adding more cold water or olive one tablespoon at a time until the hummus blends smoothly. Then, allow it to continue blending for 2-3 minutes until creamy. Also, if you didn't boil or overcook your butter beans prior to blending, try that next time so they're super soft prior to blending.
Yes! Soak ¾ cup (5oz) of dried large lima beans or dried gigante beans in plenty of water for 12-24 hours before you want to serve hummus. Drain and place into a large saucepan with 1 teaspoon of baking soda and a bay lead, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high heat, adding more water as needed, until the beans are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain, rinse under cold running water, and drain again before following the rest of the recipe as written.
Check for any mold, weird smells, or discoloration to tell if hummus has gone bad. If it tastes sour or unusual, it’s best to discard it.
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📖 Recipe
Butter Bean Hummus
Equipment
- Saucepan optional
- Fine Mesh Strainer optional
Ingredients
- 1 can (15.5 oz) butter beans drained and rinsed, or 1 ½ cups cooked butter beans or lima beans
- ½ teaspoon baking soda
- 1 bay leaf
- 3 tablespoons (45 g) lemon juice freshly squeezed
- 1 large garlic clove roughly chopped
- ½ teaspoon sea salt to taste
- ½ cup (115 g) tahini
- 2 tablespoons (30 g) ice water more as needed
- 2 tablespoons (30 g) olive oil more for garnish
- ½ teaspoon ground cumin
Instructions
- Optional but highly recommended: Place the butter beans, baking soda and bay leaf in a medium saucepan. Add 3 cups of water, or enough so the butter beans are covered by several inches, then bring the mixture to a boil over medium-high heat. Continue boiling for about 5 minutes, or until the butter beans are soft, bloated, and their skins are falling off. Discard the bay leaf then drain and run the butter beans under cold water for about 30 seconds.1 can butter beans, ½ teaspoon baking soda, 1 bay leaf
- Add the lemon juice, garlic and salt to the food processor and blend until the garlic is very finely chopped. Let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.3 tablespoons lemon juice, ½ teaspoon sea salt, 1 large garlic clove
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor.½ cup tahini
- While running the food processor, drizzle in ice water and blend until the mixture is ultra smooth, pale and creamy.2 tablespoons ice water
- Add the cumin and drained, overcooked butter beans (or just drained & rinsed canned butter beans if you skipped step 1) to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, about 2 minutes. If the hummus is too thick or not super smooth still, add more ice water by the tablespoon until desired consistency is reached.2 tablespoons olive oil, ½ teaspoon ground cumin
- Taste and adjust as desired, I typically always add another ¼ teaspoon of salt. Transfer hummus to a bowl or plate, top with garnishes of your choice and enjoy!
Jess says
I didnt boil the butter beans and this hummus still came out perfectly! Loved it and now I can use up the cans in my pantry