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Butter bean hummus
We love Chef Sally's twist on classic hummus, and it's quick and easy to make! Butter beans are a great alternative to chickpeas and by adding ice cubes to the mix, you end up with a smooth and silky dip. To add your own twist, top with whatever ingredients you want!
Print recipe
Serves 4-6
Vegetarian
Dairy-free
Gluten-free
Vegan
Ingredients
- 2 garlic cloves, whole with skins on (or a whole bulb, see below)
- 1 x 400g can of butter beans, drained
- Juice of ½ lemon
- 3 tbsp tahini
- ½ tsp sea salt
- Handful of fresh coriander
- 2 ice cubes (optional)
To serve:
- 1 tbsp smoked sriracha
- 1 tbsp extra virgin olive oil
- 1 red chilli, sliced
- 2 tsp toasted sesame seeds
Cooking instructions
- Preheat the oven to 140°C/120°C fan/Gas 1. Wrap the garlic cloves in tin foil and gently roast in the oven for about 2 hours or until completely soft and tender – it’s easier to do this with a whole bulb and you’ll have lots of extra roasted garlic for other recipes!
- When cool enough to handle, squeeze the soft garlic from the papery skins into a small food processor (or if you have a whole bulb, squeeze out 2 cloves).
- Add the beans, lemon juice, tahini and salt to the processor. Pick a few coriander leaves and set aside to serve later, then add the rest (stalks and all) to the food processor.
- Blitz together until smooth. For a super creamy hummus, add the ice cubes and blitz again. to taste.
- Spread onto a plate and top with a drizzle of sriracha and extra virgin olive oil, plus a sprinkle of fresh chilli, sesame seeds and coriander. We like to enjoy ours with slices of crusty bread!
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