Butter Bean Hummus Recipe (Smooth & Lemony)

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If you’ve ever wondered if you can make hummus with butter beans, the answer is a very enthusiastic yes. This Butter Bean Hummus is smooth, lemony, and just as satisfying as the classic.

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Butter beans are naturally softer than chickpeas, which means you get a smoother, creamier hummus without extra steps like peeling skins.

Butter bean hummus (aka lima bean hummus) is one of those recipes that quietly surprises you. It’s rich and creamy with a softer, more delicate texture than chickpea hummus, and it blends up beautifully with fresh lemon, tahini, and garlic. The result is light, silky, and bright, with just the right balance of nuttiness and citrus. If you find chickpea hummus a bit dense or grainy, this version is noticeably smoother and lighter.

smooth butter bean hummus in a white bowl with lemon zest and chopped parsley surrounded by sliced cucumbers and baby carrots.

If you’re into switching things up, this one fits right in with favourites like my dill pickle hummus, garlic hummus without tahini, or even my super simple cauliflower keto-friendly hummus. They all bring something a little different to the table, but this creamy hummus made with butter beans might just be the one you keep coming back to.

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✳︎ Why You’ll Love This Butter Bean Hummus

Extra smooth and creamy with a naturally soft, velvety texture that’s even silkier than classic chickpea hummus.
Bright lemon flavour that keeps every bite fresh and balanced.
A fun twist on classic hummus that still feels familiar.
Perfect for dipping, spreading, or building easy meals around.
Comes together quickly with simple, everyday ingredients.

Ingredients You’ll Need for Butter Bean Hummus

ingredients for butter bean hummus laid out in small bowls - olive oil, lemon juice, garlic, salt, tahini, water, and a can of butter beans.

This butter bean hummus keeps things simple, but every ingredient pulls its weight. Here’s what you need and why it matters.

Butter Beans: The star of the show. Butter beans, also known as lima beans, are softer and creamier than chickpeas, which is exactly why this hummus blends up so smooth without much effort. Unlike chickpeas, they don’t need peeling. Their skins are soft and blend right in, helping create that silky texture. You’ll want about 1½ cups cooked butter beans (or one 15-ounce can, drained and rinsed). If using canned, give them a really good rinse to get rid of that briny taste.
Olive Oil: Adds richness and helps create that silky texture. A good-quality extra virgin olive oil makes a difference here since you’ll actually taste it.
Lemon Juice: Fresh lemon juice is what brightens everything up and keeps the hummus from feeling heavy. You’ll need 2 to 3 tablespoons, freshly squeezed, which is about one medium lemon. Bottled works in a pinch, but the flavour is flatter.
Garlic: Gives this hummus its backbone. I usually go with 1 small clove to start, especially if serving it right away. Raw garlic can be punchy, so if you prefer a milder flavour, let it sit in the lemon juice for a few minutes before blending.
Tahini: Brings that classic hummus flavour and a subtle nuttiness that rounds everything out. You’ll want to use well-stirred tahini. If it’s thick or a bit bitter, it can throw things off, so give it a good stir before measuring. If your tahini is on the stronger side, you can scale it back slightly and add a touch more olive oil to keep things balanced.
Salt: Ties everything together and enhances all the other flavours. Start with ½ teaspoon, then adjust after blending. The exact amount will depend on whether your beans were salted and how bold your tahini is.
Water: Your secret weapon for texture. Start with 2 to 4 tablespoons of cold water, adding it gradually as you blend. It helps loosen the hummus and makes it extra light and creamy without needing more oil. You’ll see the texture change as you go, which is exactly what you want. You can use bean liquid instead of water for extra flavour.

Find the full ingredient list and exact measurements in the recipe card below.

Pro Tips for the Creamiest Butter Bean Hummus

Use room temperature ingredients when possible. Cold beans and tahini can make the hummus feel thicker and harder to blend smoothly. Letting them sit out for a bit helps everything come together more easily.
Use a food processor or high-speed blender. A food processor gives you the best control, but a high-speed blender works too. You may just need to stop and scrape it down more often to keep everything moving.
Start light on garlic, then build. Raw garlic gets stronger as it sits. It’s easier to add more than to fix an overpowering batch.
Blend longer than you think you need to, scraping down the sides as needed, and add cold water gradually until the hummus turns light, smooth, and creamy.
Taste and adjust at the end, not the beginning. Lemon, salt, and garlic can shift once everything is blended. Always do a final taste and tweak. A small squeeze of lemon or pinch of salt can make a big difference.

✨As it blends, you’ll see the hummus turn lighter and smoother. You’re looking for a soft, creamy texture that’s easy to swirl, not thick or stiff.

Andrea Says

Use ice-cold water, not regular water. It emulsifies the tahini and makes the hummus noticeably lighter and fluffier.

How to Finish It

For the best flavour and presentation, finish your butter bean hummus with a drizzle of olive oil, a sprinkle of paprika or cumin, a few fresh herbs, or some freshly grated lemon zest. It’s a simple step that makes it look and taste even better.

hand with a cucumber with hummus on it over a bowl with more.

Make Ahead & Storage

This lima bean hummus holds up beautifully, making it a great option to prep ahead and keep on hand for easy snacking or quick meals.

Make Ahead

Make it up to 2–3 days in advance for the best flavour. The lemon, garlic, and tahini mellow and deepen as it sits.
If it thickens in the fridge, just stir in a splash of water or a drizzle of olive oil before serving to bring it back to life.
Hold off on garnishes like extra oil or herbs until right before serving so everything stays fresh and vibrant.

Storage

Store in an airtight container in the fridge for up to 4–5 days.
The hummus will naturally firm up as it chills. This is normal. Give it a good stir before serving.
For the best texture, let it sit at room temperature for 10–15 minutes and adjust with a little water if needed.

side view of butter bean hummus in a white bowl topped with chopped fresh parsley and lemon zest. Used microplane grater in front.

Make it your own

This butter bean dip is already a standout on its own, but it’s also a great starting point if you’re in the mood to switch things up.

Roasted Garlic Butter Bean Hummus. Swap the raw garlic for roasted garlic to mellow things out and add a deeper, slightly sweet flavour. It gives you that rich, spreadable roasted garlic hummus vibe that’s especially good on warm bread or wraps.
Spicy Harissa Butter Bean Hummus. Stir in a spoonful of harissa or your favourite chili paste for a bold, smoky kick. This version leans into spicy butter bean hummus territory and works really well as part of a mezze-style spread.
Herby Lemon Butter Bean Hummus. Blend in a handful of fresh herbs like parsley, basil, or dill for a brighter, fresher finish. It turns into a more vibrant lemon herb hummus that’s perfect for spring and lighter meals.
Sun-Dried Tomato Butter Bean Hummus. Add a few oil-packed sun-dried tomatoes for a slightly tangy, savoury twist. This one has a richer, almost Mediterranean hummus feel and pairs beautifully with grilled veggies or sandwiches.
Warm Spiced Butter Bean Hummus. Add a pinch of cumin, paprika, or chili flakes for a subtle layer of warmth and depth. It’s an easy way to give your hummus a slightly smoky or gently spiced twist without overpowering the lemony base.

Frequently Asked Questions

They’re milder and slightly sweeter than chickpeas, which gives the hummus a softer, creamier flavour that lets the lemon and tahini shine.

They’re pretty similar overall, but butter beans tend to be a bit lower in fat and slightly creamier in texture. It’s more about preference than a huge nutritional difference.

You can, but it will change the flavour and body quite a bit. Tahini adds that classic hummus richness, so without it, the result is lighter and less nutty. If you’re looking for a tahini-free option, my garlic hummus without tahini is a great one to try.

It usually comes down to blending time or not enough liquid. Keep blending a bit longer and add water gradually until it loosens and turns silky.

Yes, you can, just plan ahead. Cook them until very soft before using, then measure out about 1½ cups cooked beans to match a standard can. The softer they are, the smoother your hummus will blend.

Yes, you can freeze it for up to 2–3 months, though the texture may change slightly once thawed. Let it thaw in the fridge, then stir well and add a splash of water or lemon juice to smooth it back out before serving.

Yes, you can swap in cannellini beans if needed. They’re similarly soft and creamy, so you’ll get a very similar texture, though the flavour will be slightly less buttery.

hand touching a bowl of white bean hummus with lemon zest and parsley next to a few plates and a microplane grater.

What to Serve It With

This butter bean hummus fits into just about any spread, whether you’re building a snack board or using it as a dip, spread, or easy addition to meals. Here are a few easy, go-to pairings that work really well:

Air Fryer
Pita Chips

salted tortilla chips on a wire rack, bowl of more chips in the background

Homemade
Tortilla Chips

Keto-Friendly
Crackers

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You don’t need anything fancy to make this easy hummus recipe, but a few good tools make the process smoother and the texture next-level creamy.

Food processor or High-Speed Blender (your best bet for ultra smooth, creamy hummus)
Citrus juicer (makes getting fresh lemon juice quick and mess-free)
Measuring cups and measuring spoons (helps keep the balance of flavours just right)
Silicone spatula (perfect for scraping down every last bit)
Airtight storage container (keeps leftovers fresh and ready to grab)

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Butter Bean Hummus Recipe

Butter bean hummus that’s smooth, lemony, and extra creamy with a softer, more delicate texture than classic chickpea versions.

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Prep Time 10

Total Time 10

Servings 6 Servings

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Equipment

Ingredients

1 (15 oz) can butter beans (lima beans) (drained and rinsed)
2-3 tbsp tahini
2-3 tbsp fresh lemon juice
1 small clove garlic
2-4 tbsp ice-cold water
2 tbsp extra virgin olive oil (plus more for serving)
½ tsp salt (adjust to taste)

Instructions

Add butter beans, tahini, lemon juice, garlic, salt, and olive oil to a food processor.
Process until mostly smooth, scraping down the sides as needed. Slowly drizzle in ice-cold water while blending. This is the secret to that whipped, airy texture. Let it run for a full 1–2 minutes until completely smooth. Taste and adjust: more lemon for brightness, more salt for depth, more tahini for richness.

If your hummus tastes bitter, it’s usually the tahini. Add a squeeze of lemon juice or a small drizzle of honey to balance it out.

Notes

Use well-rinsed butter beans to avoid a canned or metallic taste.

Add cold water gradually to control texture and get it extra smooth.

Blend longer than you think for that ultra creamy, silky finish.

Finish with a drizzle of olive oil, a sprinkle of paprika or cumin, fresh herbs or lemon zest for the best flavour and presentation.

Store in an airtight container up to 4–5 days and stir before serving.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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Butter Bean Hummus with Fresh Lemon