Butter Bean Hummus

Total Time:
2 hr 10 min
1 hr 10 min
1 hr

2 cups

  • Two 15-ounce cans butter beans, drained and skins removed if they are peeling
  • 1 head Roasted Garlic, recipe follows, cloves squeezed from the skins
  • 3/4 cup tahini
  • 4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • Kosher salt and freshly ground black pepper
  • Pita bread, pita chips or fresh vegetables, for serving
  • Roasted Garlic:
  • 1 head garlic
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe.
  • Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste.

  • Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables.

Roasted Garlic:
  • Preheat the oven to 350 degrees F.

  • Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic

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