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.