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Butter bean hummus in a bowl topped with fresh chopped cilantro and a dusting of cayenne pepper.

Butter Bean Hummus

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  • Author: Gigi & Sersie
  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Vegan


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.


Units Scale
  • 1 1/2 cups cooked butter beans (large lima beans)
  • 1/3 cup aquafaba (butter bean cooking liquid)
  • 2 cloves garlic chopped
  • 1/4 cup fresh lemon juice
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/3 cup tahini
  • Salt to taste
  • 1 Tbsp fresh chopped cilantro or parsley (optional)


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.



  1. Knife
  2. Cutting board
  3. Strainer
  4. Measuring cup
  5. Measuring spoons
  6. Can opener or Instant Pot (for beans)
  7. Blender
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: Blender
  • Cuisine: American