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Spiced Butterbean Hummus

Prep Time:

5 minutes

Cook Time:





Snack / Breakfast

About the Recipe


1 x 400g tin butterbeans (drained and rinsed)

1tbs tahini

Juice of 1/2 a lemon

1 clove of garlic (peeled)

1tsp cumin

1 tsp coriander

1/2 tsp turmeric

1tsp smoked chilli harissa paste (I use Belazu)

Splash of water


Add all of the ingredients to a blender except from the water. Blend well. Add small amounts of water until the hummus reaches the desired consistency, blending after each addition of water.

Serve with carrot, celery and red pepper batons, or as a topper on toast with sliced avocado - delicious!

Store in the fridge for up to 5 days.

Can be frozen for up to one month.

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