Description
This vegan Butter Bean Hummus is a quick and creamy dip made from canned butter beans, tahini, and fresh lemon juice. Perfect for a healthy snack or appetizer, it combines garlic, onion powder, and a touch of paprika for a flavorful twist on traditional hummus, finished with a drizzle of olive oil and fresh parsley.
Ingredients
Main Ingredients
- 1 15 oz (425 g) canned butter beans
- 1/2 cup reserved bean liquid
- 2-3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- A drizzle of olive oil (about 1 tablespoon)
- A sprinkle of paprika (about 1/2 teaspoon)
- Some fresh chopped parsley (about 1 tablespoon)
Instructions
- Reserve Your Bean Liquid: When opening your can of butter beans, strain them and collect the liquid in a measuring cup or bowl. If you cooked the beans yourself, reserve about a cup of the cooking liquid to use for adjusting texture.
- Add Everything to a Blender: Place the butter beans, reserved liquid, tahini, lemon juice, garlic powder, onion powder, and salt into a blender or food processor.
- Blend Until Smooth: Blend the ingredients until you achieve a smooth and creamy consistency. Use the reserved bean liquid to adjust the texture to your preference—adding more for a thinner dip or less for a thicker spread.
- Serve: Transfer the hummus to an airtight container or serving plate. Drizzle with extra virgin olive oil, sprinkle paprika on top, and garnish with fresh chopped parsley before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust the amount of garlic and onion powder to taste.
- Serve with pita bread, raw vegetables, or as a sandwich spread.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- For a smoother texture, blend longer and scrape down the sides of the blender as needed.
