This creamy butter bean hummus is a delicious twist on the traditional chickpea hummus! Still using classic flavors of garlic, lemon and tahini, it's the perfect spread for dipping, layering sandwiches, and much more!
3 Optional but highly recommended: Place the butter beans, baking soda and bay leaf in a medium saucepan. Add 3 cups of water, or enough so the butter beans are covered by several inches, then bring the mixture to a boil over medium-high heat. Continue boiling for about 5 minutes, or until the butter beans are soft, bloated, and their skins are falling off. Discard the bay leaf then drain and run the butter beans under cold water for about 30 seconds.
4 Add the lemon juice, garlic and salt to the food processor and blend until the garlic is very finely chopped. Let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
7 Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor.
5 While running the food processor, drizzle in ice water and blend until the mixture is ultra smooth, pale and creamy.
6 Add the cumin and drained, overcooked butter beans (or just drained & rinsed canned butter beans if you skipped step 1) to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, about 2 minutes. If the hummus is too thick or not super smooth still, add more ice water by the tablespoon until desired consistency is reached.
2 Taste and adjust as desired, I typically always add another 1/4 teaspoon of salt. Transfer hummus to a bowl or plate, top with garnishes of your choice and enjoy!
