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Home » Recipes » Lemony Butter Bean Dip (Lima Bean Hummus)

Lemony Butter Bean Dip (Lima Bean Hummus)

Jun 20, 2021 by The Pesky Vegan | 4 Comments

149 shares
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Butter bean dip is a great alternative to the traditional chickpea-based hummus. Mixed with lemon, garlic, and extra-virgin olive oil, it's a deliciously creamy appetiser or snack that's healthy, nutritious, vegan, and gluten-free.

Butter Bean Dip with Lemon, Garlic, Olive Oil, and Parsley

This simple recipe provides roughly four servings, but you can easily scale up the amounts for a larger quantity. You can also add in other ingredients for a bit of a twist – see the section on variations and tips below.

For more legume-based dip ideas, see my recipes for easy homemade hummus, broad bean dip, and spicy kidney bean dip.

Lima Bean Dip Overhead

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Can you make hummus with butter beans?

Although traditionally based on chickpeas, hummus can technically be made with most bean varieties. Butter beans have a creamy texture that makes them ideal in a dip like this.

Are canned beans cooked?

Close-Up of Butter Beans in Bowl

Tinned or canned beans have already been pressure-cooked in advance and are good to go in any recipe that calls for them. The packaging will often carry cooking instructions, but this is simply to warm the beans through before eating.

Dried beans, on the other hand, need to be soaked and/or pre-cooked before using in a recipe like this. For more information, take a look at my beginner's guide to pulses.

What you'll need

This butter bean dip uses a short and simple list of ingredients:

  • Butter beans for the base
  • Lemon zest and juice for fragrance and zing
  • Extra-virgin olive oil to add delicious flavour
  • Garlic for its distinctive taste
List of Ingredients to Make Butter Bean Dip

How to make butter bean dip

Optional step: To mellow the flavour of the raw garlic, you can chop it and add to a bowl with the lemon juice for a few minutes (1). Otherwise, continue with the next steps.

To a food processor, add the drained butter beans, lemon zest, lemon juice, garlic, olive oil, salt, and pepper (2). Blend for a minute or two until smooth, stopping to scrape down the sides if necessary.

Process Shots of How to Make Lima Bean Dip

Add two tablespoons of cold water and blend again until light and fluffy (3). The cold water helps with this, so keep adding small amounts until you have the desired consistency.

Adjust the seasoning, adding extra salt, pepper, or lemon, and serve.

Serving suggestions

I like to keep it simple with a drizzle of extra-virgin olive oil and fresh herbs such as parsley or coriander. You could add other toppings such as toasted nuts, roasted seeds, or sprinkle with a little paprika, ground cumin, or sumac.

Next, choose your vessel for dipping or spreading:

  • Carrot or celery sticks
  • Flatbread
  • Wraps
  • Crisps
  • Tortilla chips

For an interesting twist, try using it in place of the hummus in this easy hummus pasta.

Butter Bean Dip in Bowl with Olive Oil and Parsley

Recipe FAQ

Can I make this dip with other beans?

This recipe will work best with creamy white varieties such as butter beans, cannellini beans (white kidney beans), haricot beans (navy beans), or Great Northern beans. You'll want to make sure these are canned or pre-cooked.

Can I use dried beans?

If using dried beans, these will need to be cooked in advance. See my beginner's guide to pulses for more info.

Is this recipe gluten-free?

Yes, this recipe is 100% gluten-free. If necessary, you'll want to serve it with GF sides.

Can I make this oil-free?

If you want to make this dip oil-free, simply replace the oil with a few extra tablespoons of water.

How long will it keep in the fridge?

Refrigerate in an airtight container for up to four days.

Can I freeze butter bean dip?

You can store this dip in the freezer for 4-6 months. Defrost thoroughly before serving and don't re-freeze.

Variations and tips for butter bean dip

Blended Butter Bean Dip

Using a food processor means it's easy to blend in any extra ingredients you like:

  • Caramelised onions
  • Pickled jalapeños
  • Sun-dried tomatoes
  • Roasted garlic
  • Vegan pesto
  • Other fresh herbs

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Kidney Bean Dip (Mexican-Inspired)
  • Smoky Butter Bean Soup
  • Lemony Butter Bean Stew
  • Smoky Mushroom & Red Lentil Pâté
  • Easy Chickpea Hummus
  • Crispy Baked Falafel
  • Guacamole with Chunky Tomatoes
  • Broad Bean & Mint Dip

You can also check out my full list of vegan dips and snacks.

Butter Bean Dip in Bowl with Olive Oil and Parsley

Lemony Butter Bean Dip (Lima Bean Hummus)

The Pesky Vegan
Butter bean dip is a great hummus alternative. It makes for a delicious vegan snack or appetiser that's healthy, dairy-free, and gluten-free.
5 from 2 votes
Rate this Recipe Print Recipe
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Snack
Cuisine Gluten-free, Vegan
Servings 4
Calories 143 kcal

Ingredients
 

  • 1x 14 oz (400 g) tin butter beans, drained and rinsed
  • 1 lemon, zest and juice (plus more to taste)
  • 1 clove garlic, peeled
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons cold water (plus more if necessary)
  • Salt and pepper to taste
Prevent your screen from going dark

Instructions
 

  • Optional step: To mellow the flavour of the raw garlic, you can chop it and add to a bowl with the lemon juice for a few minutes. Otherwise, continue with the next step.
  • To a food processor, add the drained butter beans, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Blend for a minute or two until smooth, stopping to scrape down the sides if necessary.
  • Add two tablespoons of cold water and blend again until light and fluffy. The cold water helps with this, so keep adding small amounts until you have the desired consistency.
  • Adjust the seasoning, adding extra salt, pepper, or lemon to taste. Serve with a drizzle of extra-virgin olive oil and fresh herbs such as parsley or coriander (see post above for more suggestions).
Rate this recipe 👇

Notes

Lemon & garlic: Lemons and garlic cloves will vary in size, so start small and know that you can always add more of each. If I have small garlic cloves, I'll probably use two instead of one.
Lemon zest: Remember to grate the lemon before juicing!
Olive oil: When it comes to homemade dips, I'd recommend using a good-quality extra-virgin olive oil.
Oil-free: If you don't want to use oil, simply replace this with a few extra tablespoons of cold water.
Storage: You can store this dip in the fridge for up to four days or freezer for up to six months. 
If you liked this recipe, you might also enjoy:
  • Kidney Bean Dip (Mexican-Inspired)
  • Easy Chickpea Hummus
  • Smoky Mushroom & Red Lentil Pâté
  • Lemony Butter Bean Stew
  • Crispy Baked Falafel
  • Tofu Cream Cheese
  • Rainbow Slaw with Sesame Ginger Dressing
  • Crispy Smoky Roasted Chickpeas
 
* The nutrition info below is for one serving, based on a total of four servings. 

Nutrition

Calories: 143kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 293mgPotassium: 358mgFiber: 5gSugar: 2gVitamin A: 6IUVitamin C: 15mgCalcium: 19mgIron: 2mg
Nutrition Facts
Lemony Butter Bean Dip (Lima Bean Hummus)
Amount Per Serving
Calories 143 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 293mg13%
Potassium 358mg10%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 6IU0%
Vitamin C 15mg18%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword hummus recipe, hummus substitute, lima bean recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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« Lemony Butter Bean Stew (Vegan + Gluten-Free)
Kidney Bean Dip with Chilli, Cumin, and Coriander »
149 shares

Reader Interactions

Comments

  1. Hannah

    August 11, 2021 at 6:30 pm

    5 stars
    Delicious and simple, love it!

    Reply
    • The Pesky Vegan

      August 11, 2021 at 9:41 pm

      Glad to hear it, thanks for the review!

      Reply
  2. Elizabeth

    March 19, 2022 at 1:07 am

    5 stars
    OMG, so good. Most of it did not make it out of the food processor.

    Reply
    • The Pesky Vegan

      March 22, 2022 at 8:59 pm

      Very relatable, thanks for the review!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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