Butter Bean Hummus

by Edward Daniel
Caption of Butter Bean Hummous. Image by Edward Daniel (c).

Butter beans Hummus is a simple dish.  l love because of the butter bean’s natural creaminess.  I add a hint of paprika to this dish and bake some of butter beans. At the end I drizzle hemp or pumpkin seed or even olive oil over the Hummus, which is an added dimension – I am getting all the richness from the oils from their natural room temperature state.

Caption of Butter Bean Hummous. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g butter beans
  • 20ml retained butter bean water
  • 1tbs toasted sesame seed oil
  • 2tbs olive oil
  • 2tbs tahini
  • ½ lemon, juice
  • 1 clove of garlic
  • Pinch of salt and pepper
  • Garnishing
  • Pinch of paprika
  • 1tbs olive oil
  • Oil for drizzling


  1. Soak the butter beans in filtered water overnight. Drain and place in a pressure cook with fresh filtered water.  Pressure cook for 30 minutes.  Drain the butter beans but retain the water.
  2. Remove about 30g of butter beans. Cover with paprika and olive oil. Bake in a preheated oven at 180 degrees for 10 minutes. Set aside as garnish.
  3. Placed the tahini, oil, juice, garlic and salt and pepper in a blender. Blend well.
  4. Add in the butter beans and pulse roughly. Transfer to a serving dish.
  5. Garnish with the baked butter beans. Drizzle oil over.
  6. Serve with bread or whatever takes your fancy.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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