Butterbean Hummus with Smoked Paprika Oil

Hummus, a dip usually made with chickpeas, is by far my favourite dip. When made correctly, it has such a full and punchy flavour worthy of even the fattest cat’s mezze. As we all know, chickpeas make a truly wonderful hummus. However, with variety being the spice of life, there isn’t any harm in substituting them for a slightly different ingredient. Straying beyond the realm of the humble pulse would prove a little foolish in this case, so there we shall remain. Indeed, butterbeans make a pretty favourable choice, since they possess a particularly smooth and creamy texture. As such, this take on the Middle Eastern classic is equally, if not more, palatable than its esteemed counterpart. The use of paprika to make infused oil may appear a little frivolous on the surface, but it is an integral part to this dish. Not only does it give the hummus a rather delectable streak of colour, it also completes its flavour profile with a smoky sweetness. As for the lack of tahini, this dip really doesn’t need it.

Good news, chaps; as you can see, a lovely little pestle and mortar has wended its way into my possession. It is my first and succeeds in making perfect fools of any and every seed it discovers in its gastronomic grasp. The fact it is small and perfectly formed is merely the proverbial icing on the cake. It was, of course, yet another charity shop acquisition; they appear to yield particularly desirable items in these parts. Indeed, three different bowls also joined my collection today, for the paltry price of £2. I feel rather lucky, like the chosen charity shop angel of the Welsh wilds.

Butterbean Hummus with Smoked Paprika Oil

Serves 4

Ingredients:

• 400g tin of butterbeans

• 1 clove of garlic

• 1 heaped tsp of cumin seeds, gently toasted and ground

• 2-3 tbsp olive oil

• The juice of ½ a lemon

• Salt and pepper

• 1 tsp smoked paprika

• 2 tbsp rapeseed oil

Method:

1. Toast the cumin seeds over a gentle heat; be careful not to burn them. Grind the seeds. To make the hummus one need simply pop all of the ingredients in a food processor and blend until smooth. However, it is best left with a little texture since dipping is the intention. To make the paprika oil, simply gently heat the rapeseed oil and paprika together for 2 minutes. Serve with a little of the oil drizzled over.

Cost: Most dishes which make use of pulses end up being incredibly cheap, this one is no exception. The entire bowl of hummus which this recipe yields should set one back no more than 60-70p. This is a far better option than buying a lower quality product from a shop.

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141 comments on “Butterbean Hummus with Smoked Paprika Oil

  1. budgetcookingblog
    May 1, 2012 at 5:01 pm

    That’s a very interesting take on hummus. I will definitely give it a try.

  2. Dar El Bey
    May 1, 2012 at 5:02 pm

    I love the idea of this dip, and love the name even better. Hummus is Arabic for “chickpeas”, so “butterbean hummus” sounds magical :-)
    Thanks for sharing.

  3. Deborah DeLong
    May 1, 2012 at 5:04 pm

    This sounds fantastic! I’m going to make it tonight.

  4. Prerna
    May 1, 2012 at 5:04 pm

    o o o! making it like right now! (OK I get the beans) But right now after that!

    • Prerna
      May 1, 2012 at 9:24 pm

      This was a winner at dinner today! Sorry about the garbled comment earlier- to be able to prepare hassle free hummus can make me quite excited!

      • frugalfeeding
        May 1, 2012 at 10:31 pm

        Awesome, I’m amazed you made it so fast! I do like a garbled comment.

      • Prerna
        May 1, 2012 at 10:38 pm

        It was really easy to make and delicious! Husband n I polished off an entire bowl! :0 Now need to make another batch.

        • frugalfeeding
          May 1, 2012 at 10:40 pm

          Fantastic – it really does take mere minutes, doesn’t it? I’ll be finishing mine off tomorrow. I can’t wait.

    • frugalfeeding
      May 1, 2012 at 10:39 pm

      ahha, so here it is; the garbled comment! It’s not so garbled.

      • Prerna
        May 4, 2012 at 11:32 pm

        Hello again! I’ve nominated you for the Liebster Blog Award. Do visit my blog to pick it up :)

  5. cookinginsens
    May 1, 2012 at 5:05 pm

    The mortar and pestle is so cute! And your bowls! Nice skillet. Good idea with the butter beans.

    • matthew
      May 1, 2012 at 5:05 pm

      Looks tasty! I will definitely try this out!

    • frugalfeeding
      May 1, 2012 at 10:39 pm

      Thanks, Rosemary. I didn’t know you liked my skillet so much.

  6. thekalechronicles
    May 1, 2012 at 5:09 pm

    That paprika oil is gorgeous and looks lovely in that bowl.

  7. thesinglegourmetandtraveller
    May 1, 2012 at 5:10 pm

    I often use butter beans instead of chick peas too and love the creamy texture and taste. That’s a very sweet little mortar and pestle for small amounts of spices :)

    • frugalfeeding
      May 1, 2012 at 10:37 pm

      Awesome! Oh yes, I love the mortar and pestle, it works better than any other I’ve used as well.

  8. wakeupami
    May 1, 2012 at 5:11 pm

    Mmm, the smoked paprika oil is such a great idea. I bet it would also be really good on roasted chickpeas or drizzled on a warm salad or something.

    • frugalfeeding
      May 1, 2012 at 10:37 pm

      Thanks, Ami. Yes, that would work really well. I may try it myself sometime in the future 😀

  9. Wheat Free GG
    May 1, 2012 at 5:20 pm

    I am going to pick up some butterbeans and give this a go… we love hummus here, and a slightly different flavor and texture profile will be welcome!

  10. whiskydrinkinchimneysweep
    May 1, 2012 at 5:20 pm

    I love butterbeans!

  11. Wheat Free GG
    May 1, 2012 at 5:22 pm

    Reblogged this on All the Love– Without the Wheat and commented:
    This “hummus” dip looks and sounds so good that I thought I would post it here for fellow gluten-free eaters! I enjoy the recipes, commentary and photography of FrugalFeeding’s blog, I hope you will as well!

  12. Apples and Arteries
    May 1, 2012 at 5:24 pm

    Love this idea! I have a few cans of butter beans in my cupboard and will try it this weekend!

  13. SmitoniusAndSonata
    May 1, 2012 at 5:54 pm

    Your smoked paprika oil sounds lovely !

  14. chefconnie
    May 1, 2012 at 6:04 pm

    oooo….I just love this recipe. I made a little gasping noise when the picture came up….is that wierd? Love…..I mean really love the smoked paprika oil. Thanks for sharing.

    • frugalfeeding
      May 6, 2012 at 10:20 pm

      Thanks! It may be a little weird, Connie. who knows?

  15. Clare Cooks!
    May 1, 2012 at 6:06 pm

    Hummus is my favorite dip too and paprika is definitely my favorite spice. The oil sounds delicious.

    • frugalfeeding
      May 1, 2012 at 10:35 pm

      Fantastic. Smoked paprika isn’t my favourite, but it’s literally incredible nonetheless. Thanks, Clare.

  16. makingitwithdanielle
    May 1, 2012 at 6:13 pm

    what a nice touch with the paprika oil… I bet that flavor profile takes the hummus to a whole other level!

    • frugalfeeding
      May 1, 2012 at 10:34 pm

      Yes, I thought it gave it the edge! It really does.

  17. oiyoufood
    May 1, 2012 at 6:49 pm

    It looks great. However, coming from part of a Middle east that has the biggest cumin export have to say: Until now, I’d never considered combining cumin and paprika together. Worked well? I am tempted to try it now. thanks for sharing

    • frugalfeeding
      May 1, 2012 at 10:34 pm

      Thanks! It worked beautifully well! The flavour of the paprika is fairly subtle so they weren’t attacking one another. They worked harmoniously.

  18. Britt @ TheVeggieVore
    May 1, 2012 at 7:28 pm

    Smoked paprika and I are best friends. Such a great spice! Thanks for a new idea on how to use it.

    • frugalfeeding
      May 6, 2012 at 10:20 pm

      It’s really wonderful. Give it a go in goulash too – wonderful.

  19. Zen and Genki
    May 1, 2012 at 7:39 pm

    That looks and sounds absolutely delicious!

  20. Willow
    May 1, 2012 at 7:44 pm

    Great finds! I love thrift shopping, but have yet to find a nice mortar and pestle… one day, though… one day.

    I’d never thought to substitute the beans in hummus, but what a great idea – I do love hummus, so this is a must try!

    • frugalfeeding
      May 6, 2012 at 10:19 pm

      Thank! Oh no! Well, good luck, remember to persevere. Give it a go, you won’t be sorry.

  21. countrywoodsmoke
    May 1, 2012 at 7:59 pm

    Looks great Nick, that paprika oil will take it to a whole new level, perfect with some flatbreads.
    Nice bowls, I love bowls like this with some real character, I found some nice ones from a local pottery recently.
    Cheers
    Marcus

    • frugalfeeding
      May 1, 2012 at 10:33 pm

      It really does! I love my bowls, Marcus – I’m obsessed.

  22. atasteofmadess
    May 1, 2012 at 8:43 pm

    This looks quite tasty! Not like your usual hummus. I love it!

    • frugalfeeding
      May 6, 2012 at 10:19 pm

      Only quite?! Haha. Usual hummus still looks yum, but not quite so yum.

  23. lorrielorrieb
    May 1, 2012 at 8:52 pm

    Oh MY that looks good! But I was wondering……what do you suppose we call butter beans on this side of the world? I always thought butter beans were the yellow version of a green bean ( or string bean to some)?

    • frugalfeeding
      May 1, 2012 at 10:33 pm

      Thanks! I have no idea, google it? Not that I know.

      • lorrielorrieb
        May 2, 2012 at 2:27 am

        Aha! Mystery solved! Apparently we call them lima beans. Good thing, cause the things I know as butter beans wouldn’t work well at ALL!

  24. meetyourtreat
    May 1, 2012 at 8:56 pm

    What a great idea, sounds so simple and looks really tasty! I never could find smoked paprika, then I finally found some and haven’t run across any recipes that call for it in a long time, I think the paprika oil would be good on any number of things, nice!

    • frugalfeeding
      May 1, 2012 at 10:32 pm

      Thanks! Yes it would be good on a lot of things. I expect I’ll use it again soon. I have a fantastic recipe for goulash that uses it – I highly recommend it.

  25. Choc Chip Uru
    May 1, 2012 at 9:02 pm

    The smoked paprika must give it a lot of depth in flavour – looks terrific :)

    Cheers
    Choc Chip Uru

  26. Sally
    May 1, 2012 at 9:23 pm

    hummus is my absolute favorite!! yours looks incredible.

    PS: i also just wanted to let you know that if you subscribed to my blog @ wordpress.. i switched over and you can now subscribe to my RSS or get my recipes by email at my new site: http://sallysbakingaddiction.com – i am no longer with wordpress :)

  27. Brin
    May 1, 2012 at 9:40 pm

    I’m totally enchanted with the smoked paprika oil. I can’t find enough ways to use paprika.

    • frugalfeeding
      May 1, 2012 at 10:31 pm

      It’s so striking in colour isn’t it? Nice and vivid.

  28. Linda
    May 1, 2012 at 9:45 pm

    looks lush!!

  29. theglobalgarnishgeek
    May 1, 2012 at 10:39 pm

    I agree. Texture with butter beans is much nicer. Looks yummy.

  30. Michelle
    May 1, 2012 at 10:51 pm

    Here in the SE U.S., butter beans are lima beans. I gather yours are more white in color. (Google didn’t really help me much.) Whatever … this looks wonderful!

  31. bitsandbreadcrumbs
    May 1, 2012 at 11:17 pm

    Love that this was made from canned butter beans and that smoked paprika oil as a finish…gotta taste great, and it’s so pretty, too.

    • frugalfeeding
      May 1, 2012 at 11:24 pm

      Oh yes, it was delicious! Thanks! The oil is a must.

  32. Shira
    May 2, 2012 at 4:16 am

    Ridiculous. Too GOOD! I am making this when I get home for sure! Yum..and so simple too!

    • frugalfeeding
      May 3, 2012 at 9:08 am

      Haha, thanks, Shira! If you do make it, enjoy it!

  33. Celia @ Fig Jam and Lime Cordial
    May 2, 2012 at 4:43 am

    Yum! I think I could live on bread and dips. I’ve never tried making a butterbean dip though, and I love how gorgeous the paprika oil is on the white paste!

    • frugalfeeding
      May 3, 2012 at 9:08 am

      Oh, you must give it a go, Celia. It worked very well indeed :D.

  34. Karista
    May 2, 2012 at 6:58 am

    I haven’t thought of butterbeans in years. My Grandmother was quite the butterbean connoisseur. I much prefer your use of those butterbeans. And then topped with that smoked paprika oil… what a fabulous little starter. Although I think I could have this hummus, some fresh bread and a glass of wine for dinner. :)

    • frugalfeeding
      May 3, 2012 at 9:07 am

      Thanks, Karista. You must get yourself some! That sounds lovely!

  35. Claire Sambolino
    May 2, 2012 at 7:51 am

    Sounds and looks delicious! I’ll definitely be giving it a try.

  36. Lauren B.
    May 2, 2012 at 8:14 am

    I love hummus as well–and experimenting with different types of beans and ingredients. Your butterbean hummus looks amazing. I really love the smoked paprika oil, what a creative addition!

    • frugalfeeding
      May 4, 2012 at 11:04 pm

      Thanks! Yes, it came to me whilst I was walking home. It went VERY well.

  37. promenadeplantings
    May 2, 2012 at 9:44 am

    Interesting to see your recipe has no tahini in it, I’m guessing that would overload it

    • frugalfeeding
      May 3, 2012 at 9:07 am

      It would, besides I don’t think it adds very much anyway.

  38. Amrita
    May 2, 2012 at 10:10 am

    Ha! Still chuckling at “fattest cat’s mezze”! That’d be interesting. And hummus with smoked paprika and without tahini – excellent.

    • frugalfeeding
      May 3, 2012 at 9:06 am

      haha. I had to throw something comical in there, didn’t I? Thanks, Amrita. I don’t think the tahini adds very much.

  39. Laura Fyfe
    May 2, 2012 at 10:48 am

    This sounds DELICIOUS. I made something similar with haricot beans and fennel seeds. I love a good Hummus!

    • frugalfeeding
      May 4, 2012 at 11:04 pm

      Thanks, Laura. That sounds great. I shall try another eventually.

  40. Villy
    May 2, 2012 at 3:36 pm

    Now bring me some pita bread (or any bread for that matter) and I’m happy.

  41. Karen
    May 2, 2012 at 4:31 pm

    The smoked paprika must really add to the earthiness of this dish. What a beautiful color it adds to the dish as well.

    • frugalfeeding
      May 3, 2012 at 9:05 am

      Thanks, Karen. It adds so much, it’s rather surprising.

  42. Seattle Foodshed
    May 2, 2012 at 6:44 pm

    Reblogged this on Seattle Foodshed and commented:
    This looks delicious, and exactly like something the FoodShed would eat. We hope you enjoy this blog post from the blogger at Frugal Feeding.

  43. Allotment adventures with Jean
    May 2, 2012 at 7:59 pm

    Just found you on cityhippyfarmgirl and love your blog. Definitely going to try this recipe as I love hummus, and this is a little different. Also, I bought a large bag (very cheap) of smoked paprika from my local Indian shop and wasn’t sure what to do with it. Now I know.

    • frugalfeeding
      May 4, 2012 at 11:04 pm

      Awesome! Please do, it was delicious. Yes. You may also like to check out my beef goulash recipe, it’s a great use for it.

  44. tanyamhudson
    May 2, 2012 at 9:20 pm

    Wow! This looks fantastic!!

    I’ve had regular old chickpea hummus, of course (love it!), and our local celebrichef Hugh Acheson makes a delicious boiled peanut hummus (http://gardenandgun.com/blog/honky-tonk-hummus), which we’ve replicated at home with wonderful results.

    Your butterbeans sound like a yummy variation, especially with the smoked paprika oil (wow!). And I’ll bet you could up the frugal factor of this recipe even more by starting with dried beans instead of canned….:)

    • frugalfeeding
      May 3, 2012 at 9:01 am

      Thanks! Peanut hummus sounds delicious. The oil worked so well, I highly recommend it. Yes, I was going to use dried, but ran out of town – I’m not sure they’d work quite so well either since they have to be boiled.

      • tanyamhudson
        May 5, 2012 at 9:07 pm

        Good point. Maybe if you did the dry beans ahead of time in a slow cooker or in did a quick cook in a pressure cooker…?

        • frugalfeeding
          May 6, 2012 at 10:28 am

          Yes, it might work, but life’s too short for slow cookers.

  45. johnnysenough hepburn
    May 2, 2012 at 10:48 pm

    Love hummus. Adore butterbeans. And paprika. Shame my local supermarket has stopped selling cans of organic butterbeans, which were plump and tinged slightly pink – oh, so delicious.

    Can’t for the life of me find a pestle & mortar in my local charity shops!

    • frugalfeeding
      May 4, 2012 at 11:02 pm

      Oh no! That’s such a shame. Keep looking, you’ll find one.

  46. Rufus' Food and Spirits Guide
    May 3, 2012 at 2:00 am

    Cool, I’ve never added cumin. Looks good!

  47. onceuponarecipe
    May 3, 2012 at 2:19 am

    I LOVE smoked paprika, and I LOVE hummus! What a winning combination. I’m intrigued by the switch-up of butterbeans too!

    • frugalfeeding
      May 3, 2012 at 8:59 am

      It’s so delicious, isn’t it?! Thanks, Amanda!

  48. Shannon - Healthiful Balance
    May 3, 2012 at 11:04 am

    Mhmm, looks super yummy!

  49. Put Down the Knife
    May 3, 2012 at 4:11 pm

    Very good recipe. The butter beans give it a very pleasant slightly creamy taste mixed with the paprika for a subtle touch of flavor was a brilliant touch! I did use Sesame oil instead of rapeseed which seemed to work since there is no tahini!

    • frugalfeeding
      May 4, 2012 at 10:54 pm

      Thanks! That’s a good idea, though it really isn’t necessary.

  50. Put Down the Knife
    May 3, 2012 at 4:12 pm

    Reblogged this on putdowntheknife and commented:
    great alternative to hummus

  51. FreshlyMinted
    May 3, 2012 at 4:52 pm

    This looks amazing! Love the twist… and it so happens that I’m out of garbanzo beans :)