I’m such a big fan of hummus, which is why I want to tell you about my easy Butterbean Hummus Recipe. I’m yet to meet many people who actively dislike this recipe. It’s such a versatile food that can go with pretty much anything. It’s also great as kids love it and it’s a source of healthy fats, protein as well as some essential vitamins and minerals for kids and adults alike.
Hummus is also a great food for vegetarians and vegans. It’s a perfect swap for meats in sandwiches and it’s a good source of protein when added to a salad (especially as WAY too many salads we eat don’t contain anything in the way of proteins). When I work with nurseries who are wanting options for their vegetarian menus, hummus always comes up tops too, especially in settings who don’t allow nuts or nut butters to be brought in.
However, whenever I’m buying hummus from the shop, it never quite hits the mark in the same way that the good old homemade stuff does. I also find that my hummus also lasts a bit longer when I make it myself and doesn’t contain salt making it baby and toddler friendly.
A while back I was asked to make a hummus recipe as part of some work I was doing for a client, so I thought I’d share the recipe that I created here too.
Charlotte’s Butterbean Hummus Recipe:
With this recipe I actually ‘accidentally’ stumbled upon it when I was trying to make hummus with my usual chickpeas but found I was out (never happens in this house!!). However, I did have a tin of butterbeans and so I used this instead. This actually lead to the most delicious, creamy hummus I’ve ever made and so I’d now recommend using butterbeans when you’re making hummus at home. Please see my ridiculously quick recipe below…
- 1 tin butter beans (or chickpeas), drained and rinsed
- 2 cloves of garlic crushed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- Optional – pinch of salt (personally don’t think it’s needed)
- Add all ingredients together in a blender and blend until smooth. You may need to take the lid off and scrape the sides down a few times first.
- Taste and add extra spices or Olive Oil, if needed.
- Serve with a small dusting of paprika on top.
Let me know if you try this Butterbean Hummus Recipe and also if you did/didn’t enjoy it. Sometimes it’s about trial and error. As a tip, it’s a good idea to store it in the fridge in a glass jar with a layer of olive oil on top – this helps to stop the oxygen from getting to the hummus and therefore helps to preserve it for a few days longer.
You’ll find more hummus recipes like this in my book “How to Wean Your Baby”.
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