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
• 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
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.
141 replies on “Butterbean Hummus with Smoked Paprika Oil”
That’s a very interesting take on hummus. I will definitely give it a try.
It was delicious, Dan. You’d love it.
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.
Thanks! I hadn’t considered that 😀
This sounds fantastic! I’m going to make it tonight.
Thanks! You should, it was so yum.
o o o! making it like right now! (OK I get the beans) But right now after that!
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!
Awesome, I’m amazed you made it so fast! I do like a garbled comment.
It was really easy to make and delicious! Husband n I polished off an entire bowl! :0 Now need to make another batch.
Fantastic – it really does take mere minutes, doesn’t it? I’ll be finishing mine off tomorrow. I can’t wait.
ahha, so here it is; the garbled comment! It’s not so garbled.
Hello again! I’ve nominated you for the Liebster Blog Award. Do visit my blog to pick it up 🙂
Thanks! I shall check it out.
The mortar and pestle is so cute! And your bowls! Nice skillet. Good idea with the butter beans.
Looks tasty! I will definitely try this out!
Thanks! You must – it really is delicious.
Thanks, Rosemary. I didn’t know you liked my skillet so much.
That paprika oil is gorgeous and looks lovely in that bowl.
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 🙂
Awesome! Oh yes, I love the mortar and pestle, it works better than any other I’ve used as well.
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.
Thanks, Ami. Yes, that would work really well. I may try it myself sometime in the future 😀
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!
Oh you must!I hope you like it.
I love butterbeans!
Me too, they have such a fantastic texture!
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!
Love this idea! I have a few cans of butter beans in my cupboard and will try it this weekend!
Thanks! Oh yes, there’s no excuse.
Your smoked paprika oil sounds lovely !
Thanks! It was delicious.
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.
Thanks! It may be a little weird, Connie. who knows?
Hummus is my favorite dip too and paprika is definitely my favorite spice. The oil sounds delicious.
Fantastic. Smoked paprika isn’t my favourite, but it’s literally incredible nonetheless. Thanks, Clare.
what a nice touch with the paprika oil… I bet that flavor profile takes the hummus to a whole other level!
Yes, I thought it gave it the edge! It really does.
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
Thanks! It worked beautifully well! The flavour of the paprika is fairly subtle so they weren’t attacking one another. They worked harmoniously.
Smoked paprika and I are best friends. Such a great spice! Thanks for a new idea on how to use it.
It’s really wonderful. Give it a go in goulash too – wonderful.
That looks and sounds absolutely delicious!
Thanks! It was utterly gorgeous.
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!
Thank! Oh no! Well, good luck, remember to persevere. Give it a go, you won’t be sorry.
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.
It really does! I love my bowls, Marcus – I’m obsessed.
This looks quite tasty! Not like your usual hummus. I love it!
Only quite?! Haha. Usual hummus still looks yum, but not quite so yum.
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)?
Thanks! I have no idea, google it? Not that I know.
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!
There we are! Silly american names.
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!
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.
The smoked paprika must give it a lot of depth in flavour – looks terrific 🙂
Choc Chip Uru
Oh yes, it really did – a surprising amount.
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 🙂
Mine too. Thanks for the heads up, Sally.
I’m totally enchanted with the smoked paprika oil. I can’t find enough ways to use paprika.
It’s so striking in colour isn’t it? Nice and vivid.
Haha! Thanks, Linda.
I agree. Texture with butter beans is much nicer. Looks yummy.
It really, really is. Thanks!
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!
There you are! Thanks, Michelle!
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.
Oh yes, it was delicious! Thanks! The oil is a must.
Ridiculous. Too GOOD! I am making this when I get home for sure! Yum..and so simple too!
Haha, thanks, Shira! If you do make it, enjoy it!
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!
Oh, you must give it a go, Celia. It worked very well indeed :D.
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. 🙂
Thanks, Karista. You must get yourself some! That sounds lovely!
Sounds and looks delicious! I’ll definitely be giving it a try.
Thanks, Claire. Please do!
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!
Thanks! Yes, it came to me whilst I was walking home. It went VERY well.
Interesting to see your recipe has no tahini in it, I’m guessing that would overload it
It would, besides I don’t think it adds very much anyway.
Ha! Still chuckling at “fattest cat’s mezze”! That’d be interesting. And hummus with smoked paprika and without tahini – excellent.
haha. I had to throw something comical in there, didn’t I? Thanks, Amrita. I don’t think the tahini adds very much.
This sounds DELICIOUS. I made something similar with haricot beans and fennel seeds. I love a good Hummus!
Thanks, Laura. That sounds great. I shall try another eventually.
Now bring me some pita bread (or any bread for that matter) and I’m happy.
I had it with crackers :D.
The smoked paprika must really add to the earthiness of this dish. What a beautiful color it adds to the dish as well.
Thanks, Karen. It adds so much, it’s rather surprising.
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.
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.
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.
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….:)
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.
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…?
Yes, it might work, but life’s too short for slow cookers.
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!
Oh no! That’s such a shame. Keep looking, you’ll find one.
Cool, I’ve never added cumin. Looks good!
Thanks, Greg. The cumin works very well.
I LOVE smoked paprika, and I LOVE hummus! What a winning combination. I’m intrigued by the switch-up of butterbeans too!
It’s so delicious, isn’t it?! Thanks, Amanda!
Mhmm, looks super yummy!
Thanks! It really was delicious.
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!
Thanks! That’s a good idea, though it really isn’t necessary.
Reblogged this on putdowntheknife and commented:
great alternative to hummus
This looks amazing! Love the twist… and it so happens that I’m out of garbanzo beans 🙂
Ahha – I know what this means.
Hummus is my favorite dip as well. I always like to finish it with paprika, and I really like your butterbean/paprika oil combination.
Awesome! Thanks – it worked very well. A little different to the general sprinkling of paprika.
Ooh you beat me to it. I have a butter bean hummus recipes with peanut butter replacing tahini. But without …. Worth a try.
Haha! Good idea!
A great idea:) Looks really good too:) :)Love the combination of the paprika and butterbeans:)
Thanks! They went together very well.
It’s just not fair.. I’m sitting at home with a bare cupboard.. I’ve read about your bread tonight (catching up on my blog reading) and now this lovely creamy hummus.. I’d really love to have just a little taste.. I also adore your little mortar and this means there will be lots of “mortar envy” taking over from “skillet envy”:D
I do apologise. Well, I hope so – I love that little mortar! Finally, I’m getting more kitchen gadgets worthy of envy.
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I love butterbeans! They’re so buttery, so I bet they’d make an extra creamy hummus. Hummus is my go-to. I’ll have to try swapping in some butterbeans next time.
It’s all in the name. Yes! give it a go.
There is actual saliva hanging out of my mouth. I’ve never been hungrier!
That’s gross 😀
Oooh, this looks great! Smoked paprika is one thing I haven’t played around with yet but it looks so good here, and you certainly can’t go wrong with hummus.
You must, Korena! It’s SUCH good ingredient.
I can see why you’re doing so well! Good food with less dough 🙂
Haha – exactly. Thanks, Sharon.
Always wondered what to do with a butterbean, I will definitely try this put. Looks great!
Well now you know :D. I hope you do 🙂
[…] of hummus abound, many made with the traditional garbanzo beans, others more outside the box, like Frugal Feeding’s butterbean hummus and Hugh Acheson’s boiled peanut […]
paprika oil… genius!
IT was SO nice.
I’ve recently tried a blackbean hummus, it was very nice. I had never imagined my favorite food could get better! I am definitely adding this to my to-do-list this week!
That sounds great – I shall have to do one eventually. Enjoy!
[…] Butterbean Hummus with Smoked Paprika Oil from Frugal Feeding […]
[…] cereals and a number of different varieties of beans. Having recently taken enthusiastically to home-making hummus (it takes a moment to make and is better than most of the shop-bought stuff), I can heartily (if […]
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