This delicious butterbean hummus is a great addition to any party menu. It is quick and easy to make, naturally vegan, and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or raw vegetable sticks.
Butterbeans: this recipe uses canned butterbeans, which need to be drained and rinsed before using. You can also substitute lima beans, cannellini beans, or navy beans if you prefer.
Sage: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired. You could also substitute another fresh herb like rosemary, oregano, or basil in place of sage.
Olive oil: Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
- 1 can butterbeans 15-oz/ 425g, drained and rinsed [Note 1]
- 3 cloves fresh garlic peeled
- 2 tablespoon fresh lemon juice
- 2-3 large fresh sage leaves
- 1/3 cup extra virgin olive oil
- Kosher salt to taste
- Ground black pepper to taste
- Drizzle high-quality extra virgin olive oil
- Pinch cayenne pepper
- Place butterbeans, fresh garlic, lemon juice, sage leaves, and olive oil into the bowl of a food processor or blender and blend until smooth.
- Pour bean mixture into a serving bowl and season with salt and pepper to taste. Refrigerate until needed.
- Right before serving, add a drizzle of high-quality extra virgin olive oil, and a pinch of cayenne pepper.
- Serve with seasoned pita chips or vegetable crudités.
- You can substitute cannellini beans, lima beans, or navy beans.
You may also like: