Show Me the Person Who Doesn't Like Butterbeans

Butterbean Hummus

Jan 26, 2012 by

butterbean hummus 121 WM


I love dips.  I pin, bookmark, and clip dip recipes all the time with the intention of making them and then they end up sitting in a file forgotten because:

a.) I don’t run into many occasions that require me to bring a dip or

b.) We don’t need something that tempting just sitting around the house.

I love hummus.  I could eat an entire container.  With a spoon.  By myself.  Typically a Middle Eastern food made of pureed chickpeas, I’ve had Whitney Miller‘s version bookmarked since I met her at a book signing last November.  I really liked the idea of taking this popular snack food and “Southernizing” by substituting butterbeans.


butterbean hummus 113 WM


If you live outside of the Southeast, you may not be familiar with the term butterbean.  Without delving too deep into genus and species and forcing flashbacks of 8th grade biology class, butterbeans are technically just big lima beans.  Traditional lima beans are picked when they are still young and green.  Butterbeans on the other hand are allowed to grow to full size, usually cooked fresh, and served with a pat of butter; hence, the name.

This hummus was remarkably tasty and I would recommend giving it a try.  If you have trouble finding butterbeans where you live, you could substitute with lima beans.  Your hummus will just have a green tint.
If you would like to try Whitney’s butterbean hummus for yourself, I’m giving away a copy of Modern Hospitality to one lucky winner.  All you have to do is:

  1. Like The Cooking Bride on Facebook.  Leave me a comment letting me know you’re a fan.
  2. Follow The Cooking Bride on Twitter.  Leave me a comment letting me know you’re a follower.
  3. Subscribe to The Cooking Bride via RSS.  Leave me a comment letting me know you’re a reader.
  4. Tell me – the title of my blog post is a line from what song and who sings it?

Contest ends at 11:59 p.m. Sunday, February 5 – Super Bowl Sunday!


butterbean hummus 128 WM


Butterbean Hummus

Prep time
Total time
From Modern Hospitality by Whitney Miller
Serves: 4-6
  • 3 uncooked bacon strips
  • 2 cans (15 oz. each) large butter beans, rinsed and drained
  • 1 small garlic clove, minced
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon chopped fresh thyme leaves
  • Salt and ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon thinly sliced green onion
  • ¼ teaspoon paprika
  1. Fry bacon in a large skillet over medium low heat until crisp. Transfer bacon to a plate lined with paper towels to drain. Reserve remaining bacon grease. Chop bacon once cool and set aside.
  2. Add butterbeans and garlic to the skillet and sauté for five minutes.
  3. Transfer to a food processor and puree mixture for one minute.
  4. Add water, lemon juice, tahini, and thyme. Process mixture until smooth.
  5. Season with salt and pepper.
  6. Transfer hummus to a small serving bowl. Drizzle olive oil over the top. Sprinkle with bacon, green onions and paprika.
  7. Serve with pita wedges or fresh crudité.


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  1. I like you on facebook!

  2. I follow you on twitter

  3. I subscribed through RSS

  4. The song is Butterbean by the B-52s!

    * i hope i did the comments right by leaving them all seperately

  5. I have never had butterbeans before but am sooooo willing to give them a try with this delicious recipe. (I like The Cooking Bride on Facebook.)

  6. And I follow The Cooking Bride on Twitter :)

  7. the hummus looks lovely. I will make it without the bacon!

  8. I admit–I had to use Google to find out this is a B-52s song. That dip looks fantastic!


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