Butter Bean Hummus (Without Tahini)

Name: Butter Bean Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15 ounce can large butter beans (canned and drained); ¼ cup plain Greek yogurt; 2 tablespoons lemon juice (about half a lemon); 2 cloves garlic (rough chopped); 1 teaspoon cumin; ½ teaspoon paprika (smoked); 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup extra virgin olive oil; ¼ cup fresh parsley (rough chopped)

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This simple Butter Bean Hummus is ultra creamy and takes only 10 minutes to make. With flavorful notes of lemon, garlic, and smoked paprika, you’ll be dipping, spreading, and scooping this hummus over and over again.

Best part, there is no tahini in this recipe!

I have been on this kick of recreating store-bought staples at home. Basically I read the label and realized there is a lot of junky and artificial ingredients in store-bought hummus. Knowing how easy it is to make, I knew I could make my own and it would taste way better.

10 minutes is all you need! Just throw the ingredients into your food processor, blend, and it’s ready to enjoy. You’ll love how incredibly creamy it is thanks to the Greek yogurt (which I use instead of hard-to-find tahini), it’s seasoned just like traditional hummus, and has a light orange hue from the pinch of smoked paprika. Yummy!

Craving more beans? Try my White Bean Mediterranean Salad or try this Italian White Bean Hummus.

What Are Butter Beans?

I never realized this but butter beans are just mature lima beans. They are a hearty bean that is low in calories and very nutritious. You can find them in both dried and canned form at the grocery store. I prefer canned beans in hummus because it’s a lot quicker than soaking and cooking dried beans.

Make This Recipe With Me:

Butter Bean Hummus Ingredients

Here’s everything you will need to make this hummus recipe. I have included a few important notes, so keep reading!

Butter Beans: Canned beans make this recipe so easy because they don’t have to be cooked. Be sure to drain and rinse the beans with cold water before using.
Olive Oil
Plain Greek Yogurt: This is used in place of tahini and makes for a super creamy and light hummus.
Lemon Juice: Use freshly squeezed lemon juice, bottled doesn’t taste very good in this.
Fresh Garlic: Roughly chop the cloves prior to blending.
Spices: We will use a blend of cumin, smoked paprika, salt, and black pepper. These are spices in traditional hummus so I do not recommend omitting any of them or it can alter the authenticity.
Optional Garnish: My go-to is fresh chopped parsley because it adds a bright, herbaceous note. If I have extra time I’ll make this Argentinian Chimichurri recipe.

Ingredients needed. Canned butter beans, Greek yogurt, extra virgin olive oil, fresh lemon juice, garlic cloves, salt, black pepper, paprika, cumin, fresh parsley.

How to Make Butter Bean Hummus

You’re going to love how simple this hummus is to make. Below is a quick summary so you can see how simple. Don’t forget to grab your food processor or high-speed blender.

ADD & BLEND. Put the butter beans, plain Greek yogurt, freshly squeezed lemon juice, garlic cloves, cumin, smoked paprika, salt, and pepper in your food processor. Blend and slowly add the extra virgin olive oil until smooth and the perfect texture. Add another tablespoon of extra virgin olive oil if it’s too thick.

POUR & SERVE. Place the hummus into a storage bowl or on a shallow serving plate. Top it with chopped parsley and more black pepper.

Find the complete recipe instructions with measurements below.

Ingredients in a food processor ready to blend into hummus.

Fully blended hummus in a food processor with a serving plate, parsley, and extra olive oil on the side.

Scoop and Spread It – Serving Suggestions

Whether you need a quick appetizer for unexpected guests, an after-work snack when those 3pm hunger pains hit, or a spread for your lunchtime sandwich, this Butter Bean Hummus delivers. It pairs perfectly with practically anything you can think of!

If you’re using it as a dip, it tastes great with pita chips crackers, tortilla chips, potato chips, or pita bread. It’s also the perfect companion to fresh vegetables like carrots, celery, cucumber, sweet peppers, cauliflower, etc.

As a condiment or spread it’s yummy on crackers, sandwiches, Fish Sliders, tacos, and pinwheels like these Turkey Hummus Pinwheels.

Dipping Butter Bean Hummus on a pita chip.

Storing and Freezing Information

One great thing about this Butter Bean Hummus is it stores so well! Refrigerated in an airtight container or multiple containers it will last up to 1 week. Just give it a good stir prior to eating.

And if you want to freeze it, you can do that too (up to 3 months). Defrost it in the refrigerator overnight or at room temperature for a few hours. Again, stir it prior to eating.

Frequently Asked Questions (FAQ’s)

Can I use dried beans in this Butter Bean Hummus recipe?

Of course, it is a longer process but can be done. If you have dried lima beans/ butter beans and do not know how to cook them on the stove top, in the slow cooker, or instant pot (fastest method). Once they have been cooked you can follow this recipe as written.

Is it better to use a blender or food processor for making this Butter Bean Hummus?

Both a blender and food processor are adequate for making homemade hummus. What is important are sharp blades and a high-powered motor. Hummus can also be made by hand but the texture will be chunky instead of smooth.

More Quick and Easy Dip Recipes

If there’s one thing I love around here, it’s dips. Here are a few more that are just as quick and easy.

Cottage Cheese Taco Dip – 3 ingredient and high protein
Olive Dip
Ricotta Dip – garnished with roasted grapes and thyme
Green Onion Dip
Fried Dill Pickle Dip – tastes like a fried pickle dipped in ranch
Bacon Caramelized Onion Dip
Jalapeno Sausage Dip
Pizza Dip – with pizza dough ball dippers
Jalapeno Artichoke Dip
Buffalo Crab Dip
Browse all of my dip recipes.

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