This delicious, creamy butter bean hummus is addictive. Made with whole plant food ingredients, this savory dip is oil-free, gluten-free, soy-free, nut-free, and vegan.
Some ask what the difference is between butter beans and lima beans. The answer is that they are one and the same. Butter beans are large lima beans.
This yummy creamy butter bean hummus makes a great appetizer for get-togethers, potlucks, or whenever you want a healthy snack. Pair it with fresh veggies like carrots, celery, bell pepper, cucumber, and broccoli. This hummus also makes a wonderful spread for a wrap.
What you need to make this butter bean dip
- Butter beans (large lima beans)
- Aquafaba (cooking liquid from the butter beans)
- Lemon
- Garlic
- Ground cumin
- Cayenne pepper
- Tahini
- Salt to taste
- Fresh chopped cilantro or parsley (optional topping)
How to make this butter bean hummus
If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40 minutes. Allow for natural release.
Alternatively, you can use canned low-salt or no-salt-added butter beans. Drain the butter beans, reserving the liquid.
Add cooked butter beans, aquafaba (cooking liquid), chopped garlic, tahini, lemon juice, ground cumin and cayenne pepper to a blender. Blend until smooth and creamy.
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Salt to taste. Top hummus with fresh chopped herbs, if using, and enjoy!
Leftovers keep well in a tightly covered container in the refrigerator for up to five days. Freezing is not recommended.
We love our bean recipes. If you want to learn more, check out the health wonders of beans.
For more butter bean recipes, we recommend:
We hope you love this creamy butter bean hummus recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Butter Bean Hummus
Ingredients
- 1 ½ cups cooked butter beans large lima beans
- ⅓ cup aquafaba butter bean cooking liquid
- 2 cloves garlic chopped
- ¼ cup fresh lemon juice
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ⅓ cup tahini
- Salt to taste
- 1 Tbsp fresh chopped cilantro or parsley optional
Instructions
- If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40 minutes. Allow for natural release and cool to room temperature.
- Alternatively, you can use canned low-salt or no-salt-added butter beans. Drain the butter beans, reserving the liquid.
- Add cooked butter beans, aquafaba (cooking liquid), chopped garlic, tahini, lemon juice, ground cumin and cayenne pepper to a blender. Blend until smooth and creamy.
- Salt to taste. Top hummus with fresh chopped herbs, if using, and enjoy!
- Leftovers keep well in a tightly covered container in the refrigerator for up to five days. Freezing is not recommended.
Notes
EQUIPMENT/SUPPLIES
- Knife
- Cutting board
- Strainer
- Measuring cup
- Measuring spoons
- Can opener or Instant Pot (for beans)
- Blender
Kelvin
So yummy.