Butter bean hummus


Half a bag of dried butter beans in the cupboard… Just asking to be soaked overnight and blended up into hummus with some tahini the next day. Really delicious actually. Didn’t miss the chickpea taste and actually to be totally honest I couldn’t couldn’t tell much difference between this and regular hummus.


I roughly used Ottolenghis hummus recipe in Jerusalem as a rough guide but decreased the amount of tahini and garlic as I knew it would be a slightly wild amount. Best advice is to add a little, taste, then add more as desired with things like tahini and garlic – they can really overpower! Lemon juice also is to your taste I guess. I used 1 lemon but reckon you could easily use 1 1/2 – 2 as it brightens it right up. Add your best olive oil, za’atar, sumac or smoked paprika to taste.


You will need:

250g dried butter beans, soaked over night in lots of cold water mixed with a tbspn baking powder and drained the following morning
100-150g tahini paste, to your taste
2 garlic cloves, crushed, or more if desired
Juice of 1 lemon
100ml cold water
Salt to taste
A little olive oil



1 – Pick the loose bean skins out from your drained butter beans while you heat a little oil in a deep frying pan
2 – Add the beans to the pan and fry for a few minutes before covering with boiling water; boil until the beans are tender, almost soft (mine took 20 minutes but it depends on soaking time)
3 – Drain the beans and discard any remaining skins that have separated during cooking (you should end up with just over 500g cooked butter beans)
4 – Blend the slightly cooled beans together with the tahini, lemon juice, garlic and salt; slowly blend in the water as needed to loosen and test the taste
5 – Add more of any ingredients you want as necessary before sprinkling on a herb/spice/seasoning of your choice and pouring over good quality olive oil



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