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Easy, healthy and completely delicious versatile butterbean hummus. Perfect for dipping, dunking, spreading or just eating with a spoon.

We love hummus, it is our go-to snack (aside from a good quality piece or 6 of dark chocolate).It is safe to say there is rarely a day when hummus is not consumed. We decided it was finally time we shared one of our easy hummus recipes, everyone in the house eats this by the spoonful and that recipe is our butterbean hummus.

Can you make hummus without chickpeas?

Yes, we’ve no idea if this can still be called hummus but it’s the same process just a different pulse.

The kids, who are big chickpea hummus fans will ask for the butterbean hummus to be made over any shop-bought hummus or chickpea hummus. We think it is because it is smoother, creamier and we use a little less tahini and this suits their tastebuds.

We’ve also used cannellini beans – they work well too.




Can I make this recipe with chickpeas?

Absolutely, we’d recommend adding an extra tablespoon of tahini and you may need to add a little more water to help it thin a little and to make it a little smoother.

Don’t forget that the chickpea water (aquafaba) can be kept in the fridge for 3 days – it is just what you need to make our dark chocolate brownies.

Should I use a blender or a food processor?

We prefer to use the food processor, we have a smaller bowl insert for the food processor and this is perfect. Many people do use a high powered blender, but cleaning the hummus from under the blades isn’t that easy.

What to serve with butterbean hummus?

Anything and everything goes with butterbean hummus; it is so soft, light and creamy that it’s delicious on its own – with a spoon straight from the pot, spread on a cracker, toast or bagel or you could try one of these ideas.

You could make our vegetable fritters and either dunk them in the hummus or spread the hummus on them or there are the spinach pancake wraps, it’s gorgeous thickly spread in the pancake.

If you add a tablespoon or 2 of sundried tomato paste to it it makes a delicious base for grilled mushrooms, roasted cauliflower, roasted tomatoes and avocado.

More options?

Sourdough and roasted veg with hummus in a sandwich, it’s a dream under harissa roasted cauliflower, with a sprinkle of herbs or alternatively (one of our personal favourites) leftover chilli in wraps with roughly chopped tomato, red onion and coriander salad with a squeeze of lime juice.

How long does butterbean hummus keep in the fridge?

Store the butterbean hummus in an airtight container, for up to 3 days. It will thicken slightly in the fridge.


Can I freeze butterbean hummus?

Yes, you can freeze the hummus. As with the fridge storage, keep the hummus in a freezer-friendly container and place it in the freezer – it will keep for up to 3 months.

To defrost, place the hummus in the fridge overnight – alternatively defrost for a couple of hours at room temperature.

If you make a double batch of hummus then freezing some is a great idea.


How to make butterbean hummus.

It’s super simple. Add all the ingredients – except the water – to the food processor/ blender and blend. Then as the ingredients start to combine add 1 tbsp of water at a time until you reach the texture of hummus you like.



How do I change the flavour of the butterbean hummus?

Yes, we do still buy shop-bought hummus, but a lot of it has quite a high salt content so making your own enables you to control that to a flavour that suits you and it also allows you to experiment with different flavours.

You may keep it simple and add a pinch of cumin powder or like us you might transform the plain butter bean hummus by adding 1 tbsp of sundried tomato paste, or a roasted sweet pepper (ready roasted and jarred peppers work really well).

A couple of ready-cooked beetroots – we find cooked beetroot easier than grating beetroot – but if you have time roasted beetroot works really well – if you are doing this then add extra lemon and if you have any horseradish, adding some of that to your taste is delicious).

Switching the garlic clove for a clove of roasted garlic adds a delicious flavour dimension too.

Another of our favourite flavours is to add half a preserved lemon from the jar we keep – this salty lemon addition takes the hummus to another level for taste bud happiness.



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Butterbean Hummus

  • Author: Healthy Twists
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Cuisine: Middle Eastern


Easy, healthy and completely delicious versatile butterbean hummus. Perfect for dipping, dunking, spreading or just eating with a spoon.


  • 1 x 400g tin butterbeans, drained
  • 1 heaped tablespoon light tahini
  • Juice 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • Pinch of salt



  1. Add all the ingredients – except the water- to the food processor/ blender
  2. Blend. As the ingredients start to combine add 1 tbsp of water at a time until you reach the texture of hummus you like.
  3. The more water you add the smoother the butterbean hummus will be.


Store the butterbean hummus in an airtight container in the fridge, for up to 3 days.

It can also be saved in the freezer for up to 3 months.

Keywords: butterbean hummus, hummus,

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