This easy Butter Bean Dip is a creamy, nutritious spread similar to hummus, but made with butter beans (also called lima beans) instead of chickpeas.
This simple recipe was born from a hummus craving and no canned chickpeas in the pantry — only butter beans. The result is a smooth, flavorful dip that’s quick to make and versatile for snacking, lunchboxes or as a side.
Butter Bean Dip Ingredients
To make this creamy, nourishing dip you’ll need:
- 1 can (400g) butter beans, drained
- 2 tbsp light tahini
- 1 tbsp olive oil (light or extra virgin)
- Juice of 1 lemon
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbsp ice-cold water (add more if needed)
For the smoothest texture use a food processor or high-speed blender. If you don’t have one, you can make a slightly more textured version with a potato masher.
How To Make Butter Bean Dip
1. Add the butter beans and tahini to the food processor
Place the drained beans into the bowl, then spoon in the tahini. The tahini gives the dip its rich, velvety texture.
2. Pour in the olive oil
Light olive oil keeps the flavor mild, but extra virgin olive oil works fine if you prefer a more pronounced olive taste.
3. Squeeze in the lemon juice
Use a hand to catch any pips or a citrus squeezer. Lemon brightens the dip and balances the richness.
4. Sprinkle in the salt
Adjust the salt to your taste; it enhances the beans and tahini.
5. Add the garlic powder
Garlic powder blends smoothly and adds savory depth. If using fresh garlic, reduce the amount to taste.
6. Blend
Secure the lid and blend until smooth, pausing to scrape the sides with a spatula as needed. A silicone spatula works well to reach the bowl’s curves.
7. Add the water
Stir in ice-cold water a tablespoon at a time. Cold water makes the dip lighter and silkier. Blend briefly after each addition until you reach the desired consistency.
8. Scoop into a bowl
Use a spatula to transfer the dip into a serving bowl, smoothing the surface with the back of a spoon for a neat finish.
9. Drizzle with oil (optional)
A small drizzle of extra olive oil adds shine and richness. This is optional but makes for an attractive presentation when serving guests.
10. Chop the parsley
Finely chop fresh parsley and sprinkle over the dip for color and a fresh herbal note.
11. Finish with poppy seeds (optional)
A sprinkle of poppy seeds adds a subtle crunch and visual contrast. This is decorative and optional.
And that’s it — a quick, creamy butter bean dip made from a can of beans. It’s great with crudités, baguettes, crackers, or as a side with grilled meat or roasted vegetables. If you try it, let me know how you liked it.
This dip stores well in the fridge for a few days, making it an ideal make-ahead snack for travel or packed lunches.
This easy Butter Bean Dip is a creamy, nutritious spread similar to hummus, made with butter beans instead of chickpeas.
- 400g can butter beans – drained. Also known as lima beans.
- 2 tbsp light tahini
- 1 tbsp olive oil
- 1 lemon – juice only
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbsp water – ice cold, add more if needed.
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Add the drained beans, tahini, olive oil and lemon juice to a food processor. Season with salt and garlic powder, then blend on high until mostly smooth.
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Stop, scrape down the sides, then add 1–2 tablespoons of ice-cold water. Replace the lid and blend for another minute.
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Scrape again. If the dip is too thick, add more cold water a little at a time and blend until glossy and very smooth.
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Taste and adjust seasoning with additional salt, lemon or garlic if desired, then re-blend.
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Transfer the dip to a serving bowl using a silicone spatula.
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Smooth the surface and optionally drizzle a little extra olive oil over the top.
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Finish with chopped parsley and poppy seeds if you like. Serve with crudités, bread or crackers.
