Call this butter bean hummus, butter bean dip, bean spread, or a pate. Whatever you like to call it, is a delicious full of flavor, protein-packed side dish or snack that goes superbly well with some nice homemade bread, veg sticks, tortillas, wraps, you name it.
We do eat a lot of hummus here in this household as we love snacking and kids now love any vegan pate or hummus to have with crudites. They are at that age where they do appreciate healthy food. Thank heavens!!
I do like to go a bit crazy when it comes to hummus and making this out of anything other than chickpeas and beans are a regular. Any beans!
Come on, let’s just face it! Beans are such a fab ingredient, especially for the cold winter period, because they're nutritious, pretty filling, and with a low GI, which means they are very safe and truly healthy to eat.
About this bean hummus recipe
My mum prepares a very similar butter beans hummus recipe, except that she doesn't add the beetroots and she tops it up with caramelized onions. Delightful!
I have decided to keep this recipe simple and add no fried ingredients to keep this amazing bean hummus recipe a lot healthier.
If you ask me, this butter beans hummus is a lazy recipe... but nonetheless, some days we just want to be lazy, eat well, be healthy and stay as long out of the kitchen as possible or not at all when preparing dishes like this in advance. This takes minutes to make, it's that easy!
You will only need a handful of ingredients for this butter bean dip recipe
- butter beans
- beetroot - cooked and I recommend baked ones
- cloves garlic
- vegetable stock
- extra virgin olive oil
- balsamic vinegar (optional)
- rosemary or thyme (optional)
- chives or parsley used for garnishing
🍽 Serving Suggestions
This bean hummus makes a really nice spread, as a side, a snack, or a small main dish served with a wonderful homemade flatbread or crusty sourdough and some crudites such as carrot, cucumber, turnip, swede, celery, or celeriac all made into sticks.
I sometimes use this bean hummus as a base for a nice steak instead of mashed potatoes or chips/rice and add some truffled mushrooms over it - OMG it’s divine! Or, as seen in the picture aside from a nice panfried or baked fish (any fish will do) with some pickles or a nice salad. Oh, I am terribly hungry now.
What do I mean by truffled mushrooms? I simply use truffles or truffle oil - amazing stuff (also a future recipe).
Butter bean hummus pairs well with:
- veggie sticks
- corn chips
- wraps and more
Dip it, dunk it, scoop it, spread it — bean dips are packed with flavor, as well as:
- other essential nutrients
I was telling you about what my mum always used to do (and still does) do extra, which is absolutely delicious - she caramelizes some onion in a generous quantity of olive oil and puts it on top to serve with - oh, I cannot tell you how delish that is, so if you like caramelized onion just go for it - yummy! Feel free to just throw those in too if you fancy.
- You can use canned beans if you do not plan or fancy cooking the beans from scratch. They are as good.
- Other bean types to use:
- cannellini beans, or
- borlotti beans,
- black beans and
- turtle beans will be as good.
Other bean dishes that you might enjoy:
- Haricot Beans Salad With Yacon and sweet Marmande tomatoes
- Pressure Cooker Nettle And Black Eyed Beans Soup
- Best And Simplest Ever Green Beans
- Beetroot And Halloumi Cheeseburgers On Flatbread
- Curried Chicken And Green Beans Couscous
- Truffle, Mushroom, Rice , And Mountain Lentil Pilaf
⭐ Other dishes you may like to try
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
⭐ Butter Bean Hummus With Beetroot
- chopping board
- glass bowl
- food processor
- 500 g butter beans (17.64 oz) (cooked)
- 150 g beetroot ( 1 cup) (cooked - ideally baked)
- 1 onion (finely chopped)
- 1 leek (finely chopped)
- 2 cloves garlic (finely chopped or grated)
- 250 ml vegetable stock ( 1 cup)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- 1 sprig rosemary or thyme (optional)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 5-6 sprigs chives or parsley to garnish
- Start by cooking the beans according to the packet instructions ( I will tell you a secret - 50% of the time I use canned beans for this recipe as it is supposed to be a quick recipe.
- Chop the cooked beetroots and set aside. I normally buy the ones that are baked and are slightly marinated in vinegar or I just bake my own and add tiny little balsamic vinegar to the whole thing.
- Wash peel and chop the onion and the leek. Peel, crush and chop the garlic.
- Heat the olive oil in a skillet using medium heat and when this is hot (not fuming please) put in the chopped onion, garlic, and leek and sauté until they become slightly translucent, I would say 2-3 minutes not longer. Add the rosemary or the thyme sprig and allow it to infuse for another 1-2 minutes and then remove.
- Add in the cooked butter beans, garlic, and vegetable stock. Cover and reduce heat to low, and simmer for about 7-10 minutes until the liquid reduces considerably. When beans are done cooking, turn the heat off and set aside for a good few minutes to cool slightly.
- When the beans have cooled a little, transfer them together with the roughly chopped beets, salt, and pepper to a food processor and blend until they are smushed but do not become a totally smooth paste. You choose the texture you would like these to be, as smooth or lumpy as you want them to be. For smoother texture do not reduce the juices totally when cooking.
- Spoon beans into your desired dish and serve. I do prefer this cold as a spread but I do sometimes have it with a steak and mushrooms - see suggestion in tips.