This butter bean hummus is a gorgeous alternative to your usual chickpea base. I find it gives a much more delicate foundation, but is still beautifully creamy and really gives a chance for the lemon and coriander flavours to shine. Not a fan of coriander? You could easily make lemon and parsley butter bean hummus instead. I think you’d be surprised though – my ‘coriander hating’ friend absolutely loves this dish. So much she always asks for my leftovers!
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The idea of making butter bean hummus purely stemmed from my lack of chickpeas in the cupboard. Shock horror! I always have a stock so no idea how this happened. However, it was a happy accident that I had 4 tins of butter beans when I was craving hummus. I’d never attempted this before, but thought giving it a shot couldn’t do any harm. You can use any brand of butter bean for this recipe, but I personally love Napolina. If preferred, you could also use dried pulses. Just make sure t pre-soak these before use.
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When I browse the supermarket shelves for hummus, I always lean for either caramalised onion or lemon and coriander. The latter one was the flavour inspiration for this butter bean hummus recipe. I had an inkling it would go well. Butter beans have a more subtle flavour than chickpeas, I find, so it was a good idea to use stronger accompaniments with it. I also wanted to give an oil-free option too. I merely only added a drizzle to the top of the bowl which can easily be omitted if required.
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Lemon & Corriander Butter Bean Hummus
Equipment
- Blender/Food Processor
- Bowl
- Spoon
- Knife
Ingredients
- 2 Medium Lemons
- 800 grams Butter beans Rinsed & drained
- 35 grams Tahini
- 2 cloves Garlic
- 70 grams Greek style yoghurt Recommendation: alpro soya
- 1/2 tsp Salt
- 20 grams Fresh coriander Washed, plus extra to garnish
- 2 tbsp Olive oil To serve
Instructions
- Cut the lemons in half with a knife and squeeze out the juice into a bowl
- Pour the lemon juice into a blender along with all of the other ingredients and pulse until smooth
- The texture of the mixture should be smooth and creamy (continue blending until achieved)
- Move the mixture into a bowl and add olive oil and more coriander to garnish
- Serve with crackers or bread and enjoy!
Notes
- Store in an air-tight container in the fridge for 2-3 days
- Not suitable for freezing
If you’re a fan of using pulses in your recipes, why not check out my black bean truffle recipe? This always goes down a hit and is a great way of sneaking in some extra veggies/fibre into the diet.