Smooth, creamy and unexpected, this Butter Bean Hummus will slide its way into your heart. You'll add a scoop to credité platters, sneak it into a sandwich piled high with sliced deli meats, and you'll love to dip crispy pita chips in it. The lemon and cumin flavors really make butter bean dip sing!
My love of beans might be evident to you by now, but I also feel like one can never have enough bean dip recipes.
While we eat our fair share of this easy hummus recipe, sometimes, I feel like my kids could use a slightly smoother, creamier dip. Entire beautiful white beans instead of chickpeas! Specifically, butter beans!
We're using beans from a can, just like we did with our butter beans recipe. Honestly, after one bite, you'll be wondering why you don't have a can of these soft, creamy beans in your pantry every week!
The flavors here are tangy lemon and smoky, deep cumin. I like to apply these flavors to my white bean dip too, but today, we're using one can of butter beans that we have drained and rinsed.
Ingredients
These are all simple pantry ingredients, but please note that you do need a fresh lemon, not bottled lemon juice. The reason is because we need the lovely, fragrant lemon zest from the lemon. If you've never been in the same room as a lemon while its being zested, you are in for a treat!
- Butter Beans. One 16-ounce can of drained and rinsed butter beans.
- Olive Oil. A full quarter cup makes this dip creamy, rich and full of healthy fats.
- Cumin Seed. We need one teaspoon of cumin seeds, not ground cumin. You can use ground cumin if that's all you have, but use only ¾ teaspoon and reduce the saute time to less than one minute.
- Garlic. Two whole garlic cloves, smashed with the back of a knife.
- Lemon. We need fresh lemon zest and fresh lemon juice. Because we need 3 tablespoons of juice, you might need to grab 2 lemons to be sure you have enough. The lemon really makes the flavor sing in this butter bean hummus.
- Salt and Pepper. I will give exact salt and pepper measurements, but I want you to taste it with what you plan to serve it with. It might need more salt if you're serving it with raw vegetables, or the salt level might be perfect for serving with salty pita chips.
How to Make Butter Bean Hummus
You can use a food processor for this recipe or a high-speed blender. The food processor needs to have a minimum capacity of 2 cups. If you're using a blender, make sure it's high-speed so we don't have any lumps!
In a small saucepan, combine the olive oil with the cumin seeds and crushed garlic cloves. Turn the heat to HIGH, and then lower as soon as the oil starts to bubble around the edges. Sauté for 2 minutes, and then remove from heat and let it rest for 5 minutes to cool.
Once the olive oil mixture has cooled, pour it into the bowl of a food processor. Add the butter beans, lemon zest, lemon juice and salt and pepper.
Puree for at least 4 minutes to ensure the dip is super creamy and fluffy. It will look like the above photo when it's ready.
Serve this butter bean hummus with spiced pita chips, raw carrot and celery sticks.
Hint: If this looks good to you, but are wondering if I have a recipe for a dip using black beans, you're in luck! Try my black bean dip recipe next time.
Substitutions
Let's go over all the ways you can customize this butter bean hummus, because I really want you to be able to make it, even if your pantry is different than mine!
- Beans - any type of white bean is great here. You can use cannellini or even Great Northern beans. The flavors of sauteed garlic, lemon and cumin makes any bean taste lovely!
- Cumin - whole cumin seeds are my preference for their superior smokiness and depth of flavor, but you can use ground cumin. Use ¾ teaspoon of ground cumin and keep the simmer time to 1 minute. Basically, when the oil is very fragrant, turn off the heat so the spice doesn't burn.
Equipment
I really prefer my food processor this recipe, because the bowl is shallow and allows for a creamy bean dip to happen much faster than with a blender. However, if you only have a high-speed blender, it will still work, just puree it very well!
An example of a high-speed blender is a Vitamix blender that has a super powerful motor and a tamper to ensure all ingredients are incorporated.
Storage and Make Ahead
You can absolutely make this butter bean hummus ahead of time for a party. Just keep it covered tightly in the fridge for up to 2 days. Before serving, let it come to room temperature to make sure the flavors are awake. You might want to drizzle extra olive oil on top before serving.
Unfortunately, I do not recommend freezing this hummus recipe.
Butter Bean Hummus
Creamy butter bean hummus using canned beans! Tangy lemon and smoky cumin make this bean dip incredible.
Ingredients
- ¼ cup olive oil
- 1 teaspoon cumin seeds
- 2 cloves garlic, smashed
- 1 16-ounce can of butter beans, drained and rinsed
- Zest from 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon fine sea salt
- 3-4 grinds of fresh black pepper
- For serving: pita bread, pita chips, baby radishes, carrot sticks
Instructions
1. In a small sauce pan, combine the olive oil, cumin seeds, and smashed garlic cloves. Turn the heat to high and heat until the oil starts to bubble around the garlic cloves, about 2-3 minutes. Turn off the heat as soon as the oil bubbles around the garlic cloves, and allow to rest for 5 minutes.
2. Add the olive oil mixture to the bowl of a food processor with the butter beans, lemon zest, lemon juice, salt and pepper.
3. Puree for at least 4 minutes, until the mixture is very light and fluffy.
4. Serve with soft pita bread for dipping, carrot sticks, or pita chips.
Notes
Beans - You can use any type of white bean is great here.
Cumin - I prefer whole cumin seeds here, but you can use ¾ teaspoon of ground cumin. Then, reduce the simmer time to 1 minute. Basically, when the oil is very fragrant, turn off the heat so the spices don't burn.
Lemon - Be sure to pick up 2 lemons just in case you can't get 3 full tablespoons of juice from one lemon. However, we only need the zest from one lemon.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 289mgCarbohydrates: 29gFiber: 7gSugar: 4gProtein: 8g
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