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Butterbean Hummus - CookingBride.com
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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.