Butter Beans Beetroot Hummus
A good hummus doesn't have to be beige to be great. This butter beans beetroot hummus is smooth, colorful, and easy enough to make on a busy day when you still want something fresh.
The mix of butter beans, beetroot, tahini, lemon, and olive oil gives you a dip that feels familiar but tastes a little brighter. It's quick, flexible, and works as well for lunch as it does for a snack board.
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Why Butter Beans in a hummus
Classic hummus is hard to beat, but this version earns its place fast. I have already shared my Beetroot Hummus, which uses the default chickpeas. But this time I thought to use butter beans instead of chickpeas.
Butter beans give the dip a softer, silkier base than chickpeas, so the texture comes out especially creamy. At the same time, beetroot brings a gentle earthy sweetness and that striking pink color that makes the bowl look finished before you even garnish it.
I am glad I made this as it is a good way to add another type of beans in your families diet. Though we love our Maharashtrian Style, Butter Beans Curry, but sometimes we look for a different recipe with the same ingredient.
This is also the kind of recipe that fits into real life. It works when you need a quick afternoon snack, but it also holds up as a spread for sandwiches, a dip for crackers, or a make-ahead option for lunchboxes. If you're putting together a snack board and want one dish that adds color right away, this does the job without extra effort.
Another reason it stands out is how little equipment you need. A blender or food processor is enough. There is no long prep list, no special method, and no tricky finishing step. You soak, cook, blend, taste, chill if you like, and serve. If you are using tinned butter beans, you can skip the first two steps.
Creamy texture from butter beans
I found that butter beans give a creamier texture than the typical chickpea hummus. It has more flavour. They blend into a soft, almost whipped base, so the hummus feels extra smooth on pita, toast, or sliced vegetables. That texture is one of the biggest reasons this recipe feels a little different from the usual version.
Ingredients used in Butter Beans Beetroot Hummus
ButterBeans - Butter beans are the quiet star here. I have used it from scratch, i.e. I first soaked it for 6-8 hours, pressure cooked it and then used it.
Beetroot - Beetroot adds color and gentle sweetness. Its smooth and earthy flavor rounds out the beans and tahini, while the natural sweetness keeps the dip from tasting flat.
Tahini - A simple sesame paste but healthy ingredient. I have used my homemade tahini here but one can use store bought.
Other Ingredients - Lemon, Olive Oil, Red paprika Powder, roasted cumin powder, garlic, and Salt for flavour
How to make butter beans beetroot hummus step by step
Prep the beans and beetroot
Start with boiled butter beans or canned ones that have been drained. If you're using canned beans, draining them well helps keep the hummus from turning loose too early.
You'll also need a small beetroot, about ¼ cup. Once that's ready, gather the tahini, lemon juice, olive oil, garlic, salt, and roasted cumin powder so everything can go into the blender or food processor without stopping midway.
Blend until smooth and creamy
The method is simple:
- Add the butter beans, beetroot, tahini, lemon juice, olive oil, garlic, salt, and roasted cumin powder to a blender or food processor.
- Blend until the mixture turns smooth and creamy. One can add ice cubes while blending.
- Taste, then adjust if needed with a little more olive oil or lemon juice.
Garnish, chill, and store
Once blended, spoon the hummus into a bowl and finish it with the extra ½ teaspoon olive oil and a pinch of paprika. You can serve it right away, though it's especially nice chilled.
Shelf Life and Storage
This hummus also keeps well in the fridge, which makes it handy for meal prep. That means you can make a batch once and use it through the week for quick snacks, lunchboxes, or easy toast toppings. It can store in the refrigerator for 5-7 days.
If you are storing longer, one can store in the freezer in individual portions. Defrost and use as required.
Serving ideas
For a quick snack, serve it with:
- Pita bread
- Crackers
- Fresh vegetables like carrots or cucumbers
- Toast topped with sliced avocado
- Spread it on bread or parathas. (As you can see in the video, I am enjoying it with paratha)
- Serve it in a mezze platter.
Butter Beans Beetroot Hummus
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Equipment
Ingredients
To cook Butterbeans
- 200 grams Butter Beans (One can use canned too)
- 2-3 Cups Water
- 1 teaspooon salt
Remaining Ingredients for Hummus
- 1 small Beetroot (around ¼ cup)
- 1-1.5 tablespoon Tahini
- 2 tablespoon Lemon Juice (around 1.5 tbsp)
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon Roasted cumin powder
- ¼ teaspoon Paprika Powder
- 2 Cloves garlic
- 3-4 Ice Cubes
Instructions
Cooking Butterbeans
- Soak the butter beans for 6-8 hrs or overnight.
- Boil the butter beans with some salt in a pressure cooker or a wide pan until soft and done.
- If using canned butter beans, rinse them in normal water, drain, and keep aside. (I have not tried using canned butterbeans any time)
- Once cooled, drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry as a good replacement for vegetable stock)
Prepating beetroot
- Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
- Let it cool.
Making Hummus
- In a food processor or a blender, add the butter beans, cooked beetroot, Tahini, garlic, lemon juice, 2 tablespoon olive oil, paprika powder, salt, and cumin powder.
- Add 3-4 ice cubes and blend it to a smooth paste
- Water is not needed as beetroot has water, and Ice will release water too.
- Drizzle with olive oil and paprika and enjoy with your favourite side.
Video
Notes
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