Appetizer Recipes, Seasoning and Sauce Recipes, Vegetables

Butterbean Hummus

Butterbean hummus recipe is a Southern spin on a Mediterranean favorite.

Butterbean Hummus -

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 for butterbean hummus 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 -

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.

Butterbean Hummus -

Butterbean Hummus -
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Butterbean Hummus

From Modern Hospitality by Whitney Miller
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 -6
Author Lisa B.


  • 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
  • 1/4 teaspoon paprika


  • 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.
  • Add butterbeans and garlic to the skillet and sauté for five minutes.
  • Transfer to a food processor and puree mixture for one minute.
  • Add water, lemon juice, tahini, and thyme. Process mixture until smooth.
  • Season with salt and pepper.
  • Transfer hummus to a small serving bowl. Drizzle olive oil over the top. Sprinkle with bacon, green onions and paprika.
  • Serve with pita wedges or fresh crudité.


  1. The Cooking Bride

    I don’t think it’s a well known song. Ha!

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

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

  4. And I follow The Cooking Bride on Twitter 🙂

  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. The Cooking Bride

    Yes, you did!

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

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

  8. I subscribed through RSS

  9. I follow you on twitter

  10. I like you on facebook!

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