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Butter Bean Hummus

5 from 7 votes
Time: 10 minutes
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This simple Butter Bean Hummus is ultra creamy, flavorful, and takes only 10 minutes to make. It is great as a bean dip for chips and fresh vegetables, or as a spread on crackers and sandwiches… Best part, there is no tahini in this recipe!

Why This Is The BEST Butter Bean Hummus Recipe

  • EASY TO MAKE: It literally takes 10 minutes. Just throw everything in a food processor, blend, and enjoy with your favorite dippers. That’s it!
  • THERE’S NO TAHINI: Traditional hummus has tahini but I thought it was a little overpowering for the butter beans. I substituted it for creamy Greek yogurt. Not to mention, I always have a hard time finding it at the grocery store (so I am guessing many of you do will as well).
  • IT’S VERSATILE: This bean hummus can be used as an appetizer, after work snack, or a condiment for dipping and spreading. You can add other ingredients like roasted garlic or sundried tomatoes to change up the flavor profile. You can also create fun toppings for your hummus like hot honey or toasted pine nuts.
  • THE CREAMIEST HUMMUS: Thanks to the balance of plain Greek yogurt, extra virgin olive oil, and the power of a food processor.
  • A PRETTY LIGHT ORANGE COLOR: This is thanks to the addition of smoked paprika!

What Are Butter Beans?

Butter beans are essentially mature lima beans. They are large in size, beige in color, ultra creamy in texture, and a very hearty bean. Butter beans are low in calories and very nutritious, you can read more here.

Butter beans are commonly found in dried or canned form at the grocery store. This recipe uses canned beans but you can easily use dried beans (always cook before consuming).

Watch Me Make This EASY Bean Hummus

Butter Bean Hummus Ingredients

This is a simple, 10 ingredient bean hummus (not including the dippers). Below are a few notes and potential substitutions.

  • Butter Beans: I used canned beans because they make this recipe so easy. Strain away the liquid and rinse the beans a few times prior to using. And don’t worry about cooking them, canned beans are already pressure cooked.
  • Olive Oil: Make sure you are using a high quality extra virgin olive oil for best taste and texture.
  • Plain Greek Yogurt: This is used in place of tahini and makes for a super creamy and light hummus.
  • Lemon Juice: Always use fresh lemon juice, bottled just isn’t the same.
  • Garlic Cloves: I like to rough chop my garlic prior to blending but you don’t have to. I do not recommend using garlic powder in this recipe.
  • Spices: This recipe uses 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 taste.
  • Parsley: Chopped fresh parsley is best because we will use it as a garnish. Dried parsley majorly lacks in flavor.
  • Dippers: I chose pita chips but this dip tastes great with crackers, tortilla chips, potato chips, or pita bread. I also eat it with fresh vegetables like carrots, celery, cucumber, sweet peppers, cauliflower, etc.
Ingredients needed. Canned butter beans, Greek yogurt, extra virgin olive oil, fresh lemon juice, garlic cloves, salt, black pepper, paprika, cumin, fresh parsley.

Equipment Needed

  • Food Processor or Blender
  • Airtight Storage Container

How to Make Butter Bean Hummus

Here is a quick overview of how to make this bean hummus, the recipe card below will have full details.

ADD INGREDIENTS to a food processor- canned butter beans (drained), plain Greek yogurt, lemon juice, grated garlic cloves, cumin, smoked paprika, salt and pepper.

BLEND together and slowly add the extra virgin olive oil until smooth and fully incorporated. This is a great point to troubleshoot your hummus (next section).

POUR the Butter Bean Hummus into a bowl and top with chopped parsley and more black pepper.

SERVE as a bean dip with your favorite dippers- I chose pita chips, or use as a condiment/ spread.

Troubleshooting Your Hummus

  • TOO THICK- add another tablespoon of extra virgin olive oil or fresh lemon juice.
  • TOO THIN- add more butter beans 1/4 cup at a time. I always buy an extra can of beans incase this happens.
  • NEEDS MORE FLAVOR- add additional lemon juice or salt, pepper, cumin, smoked paprika 1/4 teaspoon at a time.
  • TOO MUCH FLAVOR- add more butter beans or Greek yogurt to balance and tame the flavors.

Storing Information

One great thing about this bean hummus is it stores so well! Refrigerated in an airtight container it will last up to 1 week, stir well prior to eating of course.

You can also freeze it for up to 3 months. Just defrost it in the refrigerator overnight or at room temperature for a few hours. Again, give it a good stir prior to eating.

Fun Variations:

This Butter Bean Hummus recipe is super delicious as is, but if you are looking to make it your own here are a few suggestions:

TOP YOUR BEAN HUMMUS WITH an olive tapenade, sesame seeds, hot sauce or Hot Honey, other fresh herbs, toasted pine nuts, etc. I also love this Argentinian Chimichurri recipe with it!

BLEND IN ADDITIONAL INGREDIENTS TO MAKE A MORE COMPLEX BEAN HUMMUS- sundried tomatoes, roasted red bell peppers, cooked beetroot, pesto sauce, roasted garlic, or red pepper flakes.

SPREAD IT on crackers or your favorite sandwiches! I also love it in these Turkey Hummus Pinwheels.

Dipping Butter Bean Hummus on a pita chip.

Frequently Asked Questions Bean Hummus

Can I use dried lima beans/ butter beans?

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.

Can I make this hummus dip with other beans?

Although this recipe was written for butter beans, it can also be made with similar light flavored beans. I recommend using Great Northern, cannellini, or small white beans in place of the butter beans.

Is it better to use a blender or food processor for making 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.

Butter Bean hummus on a serving plate topped with additional cracked black pepper and fresh chopped parsley. Pita chips served on the side.

More Yummy Dip Recipes:

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Butter Bean Hummus dip topped with fresh parsley and cracked black pepper. A spoon, extra parsley, and pita chips served on the side.

Butter Bean Hummus

Elizabeth Swoish
This ultra creamy Butter Bean Hummus recipe is an easy and delicious take on classic hummus. It is perfect for dipping, spreading, and snacking.
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Condiments, Snack
Servings 8 1/4 cup servings
Calories 118 kcal


  • Blender or Food Processor


  • 1 15 ounce can large butter beans; - drained
  • ¼ cup plain Greek yogurt
  • 2 tablespoons lemon juice; - about half a lemon
  • 2 cloves garlic - rough chopped
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh parsley - rough chopped


  • To a blender or food processor add drained butter beans, plain Greek yogurt, lemon juice, chopped garlic, cumin, smoked paprika, salt, and black pepper.
    Ingredients in a food processor ready to blend into hummus.
  • Blend while slowly adding in the extra virgin olive oil. Continue to blend until smooth, or desired consistency.*
    Fully blended hummus in a food processor with a serving plate, parsley, and extra olive oil on the side.
  • Pour hummus into a bowl. Top with chopped fresh parsley and additional black pepper.
  • Serve at room temperature or chilled. Use as a spread or bean dip with dippers.**



Storing Information:

  • Refrigerated, in an airtight container, for up to 1 week.
  • Frozen, in an airtight container, for up to 3 months. 

*Troubleshooting Your Hummus:

  • TOO THICK- add another tablespoon of extra virgin olive oil or fresh lemon juice.
  • TOO THIN- add more butter beans 1/4 cup at a time. I always buy an extra can of beans incase this happens.
  • NEEDS MORE FLAVOR- add additional lemon juice or salt, pepper, cumin, smoked paprika 1/4 teaspoon at a time.
  • TOO MUCH FLAVOR- add more butter beans or Greek yogurt to balance and tame the flavors.


  • CHIPS: pita, tortillas, or potato chips.
  • FRESH VEGGIES: carrots, celery, cucumber, sweet peppers, and cauliflower.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on April 28th, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Learn more about her HERE or connect on your favorite social media channels.

7 thoughts on “Butter Bean Hummus”

  1. 5 stars
    I made this for my charcuterie board after my sister sent me the recipe. It was delicious! I actually added more chopped parsley; I love the flavor combination so much!

  2. 5 stars
    I made mine with dry butter beans, cooking them about 1.5 hours. Hummus was still warm when I finished, but super creamy and delicious! In the fridge cooling! I love that it doesn’t have tahini but still tastes great’

  3. 5 stars
    This hummus recipe is a tasty twist to the usual chickpea. The butter beans give it a creamy texture, while the lemon and garlic added a nice kick of flavor.

  4. 5 stars
    This was my first time making hummus with butter beans and it was divine! So smooth and flavorful. We served it with toasted pita bread and it was a real hit!


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