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–+ servings
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

This ultra creamy, no tahini 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
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Prep Time 10 minutes
Total Time 10 minutes
Author Elizabeth Swoish
Course Appetizer, Condiments, Snack
Servings 8 1/4 cup servings
Calories 118 kcal

EQUIPMENT

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

INSTRUCTIONS
 

  • 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 and desired consistency.
    ELIZABETH'S NOTE: Add another tablespoon of extra virgin olive oil if it is too thick.
    Fully blended hummus in a food processor with a serving plate, parsley, and extra olive oil on the side.
  • Pour hummus into a bowl or on a shallow dish, top with chopped fresh parsley and additional black pepper. Serve cold or at room temperature.

VIDEO

RECIPE NOTES

 

STORING INFORMATION

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

SERVING SUGGESTIONS

  • Dippers: Pita chips, tortilla chips, potato chips, and pita bread. 
  • Fresh Vegetables: carrots, celery, cucumber, sweet peppers, and cauliflower.
  • Spread: Crackers, sandwiches, sliders, and tacos.

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