The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!
OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.
Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).
Butterbeans are a natural fit for hummus because they break down all soft and creamy, much like chickpeas. We have butterbeans *for days* in North Carolina right now. If you’re not in North Carolina, please sub “lima beans” for the word “butterbeans” and you’re all set. They’re the same thing, ya’ll! The beans I used in this recipe were fresh, courtesy of my mama bringing me her extras after making succotash. You can definitely use canned lima/butter beans if you don’t have fresh. Just simmer the fresh beans until tender, about 20-30 minutes. Then, pop them into the food processor with hummus-y friends: tahini, garlic, green onion, a bit of jalapeno, salt, coriander, cumin, lemon juice, and oil. Buzz it up and you have a super tasty, completely healthy snack to scoop and dip or spread on sandwiches. So good, you guys💗
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Fresh Butterbean Hummus
This Fresh Butterbean Hummus is creamy, full of lemony-garlic flavor, and punched up with earthy spices and jalapeno!
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Category: Appetizer, snack
- Cuisine: American
- 2 C fresh butterbeans (canned butterbeans or lima beans will work, too, just drain and rinse them first)
- 1/4 C tahini
- 2 cloves of garlic, smashed
- 1 green onion, chopped
- 1/2 a jalapeno, chopped (optional)
- 3/4 t salt
- 1/2 t coriander
- 1/2 t cumin
- juice of 1 lemon
- 1/4 C olive oil, plus extra for drizzling on top
- Simmer the butterbeans in water with a. Pinch of salt until they are tender – about 20-30 minutes. Allow them to cool slightly. *If you are using canned beans – skip this step.
- Combine all ingredients in the bowl of a food processor and blend until smooth. Drizzle a little extra olive oil on top and enjoy!
Most hummus recipes call for processing everything but the oil together fist, then drizzling in the oil with the machine running. I’ve done it both ways and found it makes no difference. Just throw it all in at once and go to town.