I know you’ve been looking for a smooth and creamy dip that’s packed with flavor, well, this butter bean hummus is a perfect alternative to traditional chickpea hummus. I love it more in fact, because it’s so velvety and garlicky, but no tahini in sight. Mine comes topped with a satisfying sauce made with caramelized onions and carrot and just a hint of chili, this hummus is irresistible and a serious nod to your 30 plants a week goals.
What you’ll love about this recipe
I’ve been dying to post this recipe for months, because I was craving this particular butter bean hummus that is my exact mum’s recipe. It’s called “fasole batuta”, which translated from Romanian means whipped or beaten 😂 beans! Trust me, you will feel like you want to beat some beans yourself once you taste them! When mum or grandma made this dish, it would be such an event, because they would make everything from scratch, including soaking and cooking the dry beans. Panic not, because life is too short, just use jarred or canned beans, food scientist approved 😉!
- Creamy & Smooth – I really think butter beans create an extra velvety texture compared to chickpeas which are more grainy.
- Protein-Rich & Nutritious – This dip is packed with fiber, plant-based protein, and healthy fats. You will be well on your way to 30 plants a week.
- Quick & Easy – Ready in under half an hour with simple pantry ingredients.
- No tahini – This butter bean hummus without tahini taps into a different flavor profile, more garlicky and just utterly satisfying. I really encourage you to make the topping, you will get this jammy sauce but with just a hint of sweetness from the caramelized onions.
- Versatile lunch, snack or side– Enjoy it as a dip, spread, or side dish with my roast chicken, grilled chicken supreme or lamb kebabs. I often replace mash potatoes with this and call it “bean mash” 😉.
- Naturally Vegan & Gluten-Free – I haven’t even tried, but delivered on this, so feel good about eating healthy and saving the planet, one butter bean at a time 😜!
Watch how to make butter bean hummus
Ingredients you’ll need
For the Hummus:
- Jarred Butter Beans (Drained, reserve some liquid)
- Garlic
- Olive Oil
- Salt & Black Pepper
For the Topping:
- Shallots or Onion – they give the sauce sweetness and savoriness.
- Carrot, Finely grated – to add even more plants to this proper plant-based recipe.
- Chili, Finely diced – a bit of a kick is all that’s needed.
- Olive Oil
- Passata – or use chopped tomatoes instead.
- Tomato Paste
- Garlic, Minced
- Salt and Pepper to Taste
How to make butter bean hummus (step-by-step)
Time needed: 15 minutes
This butter bean hummus is anything but boring—it’s smooth, packed with flavor, and so easy to make. The best thing is that it comes with a satisfying sauce made with caramelized onions and carrot and just a hint of chili, go ahead and scoop it up with a chunk of crusty bread! Yum!
- Make the Topping:
Saute finely sliced onions or shallots, garlic and finely grated carrot with a good amount of olive oil, tomato paste and passata then set aside to cool.
- Make the Hummus:
Then blend the butter beans, garlic, salt and black pepper, and pulse until well mixed and the beans become a thick paste. Then scrape the blender walls with a spatula, add olive oil and a little reserved bean liquid and blend until smooth, adjusting seasoning.
- Assemble & Serve:
Spread the hummus onto a serving plate and spoon the cooled topping over it. Drizzle with extra olive oil and chopped herbs, like rosemary, thyme or parsley if you fancy. Enjoy!
Pro Tips
- Blending: For an ultra-smooth hummus, blend the drained beans with salt, pepper and garlic before adding the oil and little canning liquid. Scrape the sides of the blender between the pulsing. The longer you blend with the oil the smoother it gets, but it shouldn’t take more than a minute or so.
- Garlicky taste: If you are not a fan of raw garlic taste, feel free to saute the minced garlic gently in a tablespoon of olive oil before adding to the beans, even add the fragrant oil.
- Adjust Consistency: you can thin the butter bean hummus to your liking with a tablespoon or two of canning liquid, remember you can make it runnier by adding liquid but cannot take it away.
- Oil: I always use extra virgin olive oil in my dishes, but you have permission to use a neutral oil here if you like. And don’t be alarmed by the amount, it really is fine to add all the oil in the recipe.
- Make Ahead and Cool: I like that this dish gets better day by day. Cool the topping before adding the bottom and top layer and store in an airtight container in the fridge. It will last for at least a week.
Nutritional benefits
Of course the beans are a wonderful source of protein and the abundance of aromatics cooked with the tomatoes makes this dish such a wholesome nourishing option. But for me, the highlights here are the amount of healthy fats, fiber and antioxidants that you get in such a humble dish. Feed those friendly gut bacteria happy!
Servings
This recipe yields 6 portions, enough to spread on your toast, but also as a side for your main meals.
What to serve with Butter bean hummus
- Roasted Veggies – I make this hummus to serve with my roasted carrots, but you can think chargrilled or roasted peppers, or zucchini or even with these courgette fritters.
- Crudités – Serve with fresh cucumber slices, bell pepper strips, and cherry tomatoes.
- Pickles – You must try this hummus with my naturally fermented pickles, it’s a simple but such good choice for your gut health!
- Sourdough Toast – Spread over toasted sourdough for a delicious snack.
- Crackers & Pita – Pair with crunchy crackers or warm pita for dipping. I love scooping this hummus from ramekins on a small charcuterie board.
variations and substitutions
- VEGAN: this recipe is vegan, do I get brownie points 😁?
- Lemon Zest & Juice: Brighten the hummus with a squeeze of lemon juice and zest.
- Spicy Kick: Add a pinch of cayenne pepper or extra chili for more heat.
- Herbs: Stir in fresh and tender rosemary sprigs, thyme or parsley these herbs will work best with the robustness of this dish.
- Tahini or Nut butters: If you must, you can always add tahini or any nut butters you fancy. But I will warn you, the flavor will be different and it really isn’t necessary for creaminess.
- If you want to cook your own butter beans from dried, you must soak them overnight, replace the water and boil them until soft.
This butter bean hummus is anything but boring—it’s smooth, packed with flavor, and so easy to make. Whether you’re dipping, spreading, or scooping, I’m sure you will want to make it on repeat. If you give it a go, let me know whether you made the topping, isn’t that mighty delicious?
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Yes, but they need to be soaked and cooked before blending.
Listen, you absolutely can and should use whatever beans you have, white beans or even chickpeas.
Because this hummus is practically sandwiched between lovely unctuous sauce layers, it will freeze well in an airtight container. Just remember to thaw it in the fridge before serving.
I mean, why would you? But hey, I’m not judging, just replace the oil with a little canning or beans cooking liquid, just add it gradually so it doesn’t turn too thin.
Butter Bean Hummus
Equipment
- 1 frying or saute pan for cooking the aromatic topping
- 1 blender to make the smooth hummus
- 1 spatula to scrape down the blender
- 1 grater
- 1 Chopping board
- 1 knife
Ingredients
For the Hummus:
- 570 g butter beans drained, reserve 1-2 tbsp liquid (jar or can)
- 2 cloves garlic
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Topping:
- 4 shallots or 1 large onion, finely chopped
- 1 medium carrot finely grated
- 1 tsp chili finely diced
- 4 tbsp olive oil
- 150 ml passata
- 2 tbsp tomato paste
- 2 garlic cloves minced
- salt and pepper to taste
Instructions
Prepare the Topping:
- Heat 3 tbsp of olive oil in a pan over medium heat. Sauté shallots and garlic . Add grated carrot and chili, cooking for another 2 minutes.
Simmer the Sauce:
- Make space in the middle, add one tbsp of olive oil and stir in tomato paste to cook it for half a minute then add the passata. Season with salt and pepper. Simmer for 5-7 minutes until thickened. Remove from heat and allow to cool.
Make the Hummus:
- In a blender, add the butter beans, garlic, salt, black pepper, and pulse until well mixed and the beans become a thick paste, this only takes a few pulses. Then scrape the blender walls with a spatula, add olive oil and 1-2 tbsp of reserved bean liquid and blend until smooth. Adjust seasoning as needed.
Assemble & Serve:
- Spread the hummus onto a serving plate and spoon the cooled topping over it. Drizzle with extra olive oil and chopped herbs, like rosemary, thyme or parsley if desired. Enjoy!
Video
Notes
- Blending: For an ultra-smooth hummus, blend the drained beans with salt, pepper and garlic before adding the oil and little canning liquid. Scrape the sides of the blender between the pulsing. The longer you blend with the oil the smoother it gets, but it shouldn’t take more than a minute or so.
- Garlicky taste: If you are not a fan of raw garlic taste, feel free to saute the minced garlic gently in a tablespoon of olive oil before adding to the beans, even add the fragrant oil.
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