This butter bean hummus is light, creamy and flavourful. It goes well with roast vegetables, vegetable sticks, pitta bread and wraps just like standard hummus. The flavour of this is not exactly same as standard hummus but quite similar. To me, the texture is creamier and it tastes less stronger. If you like standard hummus I am pretty much sure that you will like this☺
Yesterday I really needed to make hummus to go with the roast vegetable with couscous dinner but I had no chickpeas but butter beans in the cupboard. Shall I try making the hummus with this or just go to the shop to get a can of chickpeas? Then I thought yes, let’s go for the butter beans, I like trying something new, If it comes out well it would be a bonus!
The result was amazing! It came out really yummy and we enjoyed eating the roast vegetables with this butter bean hummus. I mixed in some basil because I had some in the fridge and the hummus became even more delicious! If you haven’t got basil you can try with parsley or even coriander.
Butter Bean Hummus
Ingredients
- 1 (net weight 400 g) can butter beans washed and drained
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic roasted or fresh or pureed *please see the recipe note below.
- 2 tbsp olive oil or sunflower oil
- 1/4 tsp salt adjust amount to suit your liking.
- some soy milk as needed
- 5 leaves fresh basil minced
Instructions
- Put all of the ingredients except the soy milk and the basil leaves in a blender and blend until you get a hummus-like consistency. If it looks too firm and dry add some soy milk (add a little bit at a time)and blend to make it creamy.
- Add in the minced basil leaves and mix it with a spoon. You could blend the basil with the hummus if you prefer to have green colour hummus.
- Transfer the hummus in a small bowl to serve.