Butter Bean Hommus

Good Friday and a family barbecue had been very informally arranged. I decided that we needed to take a dip, but the one in the fridge was only suitable to feed to the chooks (chickens – yes this is an Australian blog). No chickpeas (garbanzo beans) so a traditional hommus was out of the question.

A can of butter beans to the rescue. This one seemed to attract some favourable attention. Served with gluten free crackers.

Butter Bean Dip

Garnished with lemon and lime zest, sumac and a drizzle of olive oil.


  • 1 can of butter beans (drained)
  • 1/4 – 1/2 cup of unhulled tahini (estimate – I just dolloped some in)
  • 2 cloves of garlic crushed
  • Juice of 1 small lemon + some zest
  • Juice of 1 small lime + some zest
  • Sumac
  • Olive oil


Place butter beans, tahini, garlic and juices into a food processor and whizz it up to a smooth paste. Adjust juice and tahini to taste.

Transfer to serving dish and garnish with a sprinkle of sumac, zest and a drizzle of olive oil.