To a blender or food processor add drained butter beans, plain Greek yogurt, lemon juice, chopped garlic, cumin, smoked paprika, salt, and black pepper.
Blend while slowly adding in the extra virgin olive oil. Continue to blend until smooth, or desired consistency.*
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.**
Video
Notes
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.
**Dippers:
CHIPS: pita, tortillas, or potato chips.
PITA BREAD
FRESH VEGGIES: carrots, celery, cucumber, sweet peppers, and cauliflower.