Butter bean hummus is an excellent vegan savoury breakfast. Unlike many vegans out there, I don't like a sweet breakfast so I always seek to make savoury creations to have a bit of a variety in my diet. You already know that I love making spreads as I already posted this super simple vegan hummus, this delicious vegan spread everyone will love and this traditional Romanian zacusca.
This butter bean hummus is not just quick and easy but also a crowd-pleaser too. We made it for dinner partiers and served it as an appetizer and it was a success. With warm crusty bread and some fresh veggies on the side, this can be your holiday secret. Less than 5 minutes to put together with simple ingredients. Of course, it's the butter beans that gives it that smooth and creamy consistency. Nobody will ever imagine this is vegan. But it's not just vegan, but healthy too as it's packed with protein and fibre.
Ingredients and kitchen tools for butter bean hummus
To make this quick and easy butter bean hummus you will, of course, need butter beans. I like to use dried butter beans and cook them in a pressure cooker before making hummus. I mainly do this because here in Germany I can't actually find butter beans in a can. So in a way, I need to go about it in a long process. But if you are lucky to find ready-cooked butter beans in your local supermarket or online, you can just use them cooked and drained. Click to order butter beans.
You will need sundried tomatoes. I don't use the dried version, but the ones from a jar filled with brine or olive oil. Drain them and use them right away. Any leftovers, store them in an air-tight container for later. Click to buy sundried tomatoes
Habaneros are a must for this recipe, although if you are sensitive to spicy food you might want to use a touch of dried chilli powder instead. I buy fresh habaneros and use just a 1/4 of a deseeded habanero in this recipe. Warning though, habaneros are super spicy so make sure you use gloves when cutting them. Avoid touching your face (especially your eyes) when handling habaneros. Click to order habaneros.
You will need olive oil. I only ever use extra virgin olive oil and I recommend you do the same. Buy the best you can afford. Click here to order olive oil.
Fresh basil leaves go really well with this recipe. I have my own basil plant, but you can purchase fresh basil leaves from any supermarket. Click to order your basil.
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Finally, you will need some sea salt and freshly ground pepper as well as some fresh lemon juice. Invest in a lemon squeezer. Honestly, they are affordable and super helpful in your kitchen. I use them all the time. If you don't like squeezing fresh lemons, you can always buy lemon juice in a little bottle. Click to order sea salt, peppercorn and lemon juice.
As kitchen tools, you will need a food processor. I don't have a high end one, but I do use my food processor on a daily basis. I love it so much. Of course, a wooden spoon and some air-tight containers are always handy.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.