If pesto and hummus had a baby this dip would be it. This Basil Butter Bean Hummus is loaded with the yummy basil flavours of pesto and packed with the tahini, beans, garlic and lemon flavours that make hummus the king of snack time. It’s pretty divine. But don’t just take my word for it, make it with all that fresh basil from the garden!
The butter beans in this vegan hummus add a less intense flavour compared to the traditional chickpeas used in hummus, which I’m liking a lot. I also think the term ‘butter bean’ is really fun to say. I’ve been listening to the Deliciously Ella Podcast, and number one: I’m obsessed. And number two: I love how she says “butter beans” in her cute English accent! Over here in North America, for the most part, we just call them lima beans. In my mind, butter beans > lima beans, or maybe I just wish I had a British accent like Ella.
Here are some reasons why I love this basil butter bean hummus, so listen up!
- SO easy to make. Just add all the ingredients into the food processor and then hit on. Boom. You just made a fabulous vegan snack in 10 minutes (you could probably make it in under 10 if you’re up for a challenge).
- It’s a hit with the Picky Husband and he usually hates hummus! So a great snack for picky eaters out there.
- I love being able to use fresh herbs and vegetables from the market or garden! This hummus has basil AND kale in it, so you get a double dose of deliciousness all in one bowl!
- My go-to beans to use in dishes are usually chickpeas, black beans and kidney beans, but I’ve loved changing it up with beautiful butter beans. They are super yummy and loaded with such good stuff!
As I mentioned above, Ad loved the hummus and he isn’t usually a big hummus guy. He thought it was a cashew dip with his first bite, similar to this one (that he’s obsessed with). He was shocked when I told him there were no cashews in it because it is so creamy and smooth!
Needing more delicious dips in your life? Get sweet with my Vegan Nutella, or take a trip to Mexico in your mouth with my Chunky Mango Guacamole!
Whether you want to be cool like Deliciously Ella (guilty) and use butter beans in your meals just so you can say “butter beans” over and over again in your fake British accent, or you just want to enjoy a healthy, creamy, and nutritious dip, then I’ve got you covered. This dip is to die for, and easy to make. Use it as an appetizer, spread it on a sandwich or dip anything and everything in it- it won’t disappoint!
| Prep Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
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- 1 1/2 cups butter beans (lima beans) (roughly a 398 ml can)
- 1/4 cup raw pumpkin seeds
- 1/2 cup kale (chopped)
- 3/4 cup fresh basil (packed down)
- 2 garlic cloves
- 4-5 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons avocado or olive oil
- 4 tablespoons nutritional yeast
- 5-7 tablespoons filtered water
- salt and pepper to taste
Ingredients
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- If using a can of butter beans, drain and rinse the beans from the can.
- Add the butter beans, pumpkin seeds, basil, kale, garlic, lemon juice, tahini and oil to a food processor. Blend until the ingredients have broken down and are somewhat smooth.
- Add the nutritional yeast, salt and pepper and water next. I suggest starting with 3 tablespoons of water and then adding 1 tablespoon at a time after that. Process until smooth!
- Store in a sealed container in the fridge.
I started out with my food processor and then I ended up transferring the hummus into my Vitamix to get it even smoother. But the food processor does a really nice job. So the choice is yours!
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Well, I can attest to the deliciousness of this butter bean hummus as I have sampled it! It is truly DIVINE and perfect for dipping in carrots or crackers! Whip up a batch. Easy peasy!
Thanks mama. Glad you thought it was divine too 🙂