Butter Beans Hummus without Tahini

I did this hummus without tahini for purely logistic reasons: impossible to find tahini in the small Spanish village where I was at this time. But I was still craving my hummus. So I just did the hummus the normal way, with garlic, olive oil, and lemon, and I used the secret tip of my dear friend Selva to make it creamy: blend the mixture while the beans are still warm. The result was a tasty and creamy hummus – I was not even missing the tahini. And all the family enjoyed it, so I guess it was a successful tip. Thanks Selva!

Hummus without tahini
Hummus served with carrot & cucumber sticks

Hummus tastes much nicer when made from dried beans. In this recipe I used butter beans but you can also use chickpeas. But if you don’t have the time, you can still use canned beans.


  • 500 grams of dried butter beans (or chickpeas)
  • 100 ml of extra virgen olive oil
  • The juice of one or two lemons (depending on size and taste!)
  • 4 garlic cloves
  • 1 teaspoon of cumin
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of salt


  1. Soak the beans overnight. (Tip: if for any reason you have to soak them longer, simply change the soaking water every few hours.)
  2. Drain and rinse the beans. Put the beans in a pan and cover them with fresh water. Bring to boil and cook until very tender. Drain and reserve the cooking liquid.
  3. Put all the ingredients in a food processor and blend until smooth (you can also use a hand blender).
  4. If the mixture is too thick, add some of the cooking liquid to get a creamy consistency (I used about half cup).
  5. Taste and adjust seasoning if needed.
  6. Serve with bread or with some vegetables cut in stick.

Hummus stay good for a few days if kept in a closed container in the fridge.


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