You will love this Butter Bean Dip! It’s deliciously smooth and creamy, and guess what? It’s made without tahini, so it’s perfect for anyone with a sesame allergy. It’s fantastic with warm pitta, tortilla chips, or crudités—ideal as a healthy snack or a tasty appetiser.
This butter bean dip recipe came about after my son (no allergies) developed a hummus obsession!
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I felt bad that my daughter (who at the time had a sesame allergy) was unable to join in with his love of hummus, so I created her own "tahini-free
" version!
I used butter beans instead of chickpeas and she loved the result.. here's why you will love it too!
❤️ Why You Will Love This Recipe
- ✔️ Allergy-Friendly: This homemade butter bean dip is free from the top 14 UK allergens. It's made without tahini, so is sesame-free, as well as dairy-free, gluten-free, and vegan. (Just be cautious if you have a reaction to other legumes, as beans are a legume too.)
- ✔️ Easy to Make: With simple steps and ingredients, it’s ready to eat in just 5 minutes!
- ✔️ Homemade & Healthy: A nutritious option that’s full of flavour and good for you. No hidden preservatives or nasties!
- ✔️ Great Alternative to Hummus: If you can’t have chickpeas, this dip makes a delicious substitute.
- ✔️ Tasty Buffet Addition: Why not drizzle some of my delicious vegan basil pesto over the top of the dip for a taste explosion & serve it at your next buffet alongside my vegan pesto pinwheels, tahini free baba ganoush and mini gluten free sausage rolls with chutney.
Jump to:
🤔 Butter Beans V’s Lima Beans - Whats The Difference?
You may have heard of both, or know one and not sure on what the other is?
Well, there is no difference as they are actually the same bean! They are both the Phaseolus lunatus bean but dependant on your region or country you may know them as one or the other!
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this butter bean dip. It is free from the top 14 allergens, so makes a great allergy-friendly recipe.
- Butter Beans - I have used canned butter beans ( like I have in this mixed bean chilli) for this recipe, which have been drained and rinsed.
- Garlic - This really lifts the flavour of the dip.
- Extra Virgin Olive Oil - Use the best quality EVOO you can. I love Filippo Berio extra virgin olive oil.
- Lemon Juice - Gives a zesty zing to the dip, fresh juice is best!
- Parsley: This is optional, but I love to garnish the dip with some fresh, finely chopped parsley. You can also stir a little through the dip for extra flavour.
See the recipe card for full information on ingredients and quantities.
✋ Double check all packaging for allergens ✋
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: First up, drain and rinse the canned butter beans. ( If you are using dried beans, you will need to soak them in advance)
Place them in a food processor along with the chopped garlic & pulse until smooth.
Step 2: Add the olive oil & lemon juice to the mixture and blend again until smooth and creamy.
Step 3: Add a dash of water to the dip and pulse again until it reaches your desired consistency.
Season with sea salt and black pepper, then garnish with fresh, finely chopped parsley.
💡 Lauren's Tips
- ✔️ Blender : To achieve that smooth and creamy texture, you will need to blend the ingredients for a few minutes. Every 20 seconds or so, pause the blender and stir the mixture with a spoon so everything blends evenly.
- ✔️ Balance the Lemon Juice: Add the lemon juice gradually, tasting as you go to get the perfect tanginess without overwhelming the other flavours.
- ✔️ Consistency: If the dip is too thick, just add a splash of water gradually until it’s the right texture.
- ✔️ Garnish with Fresh Parsley: Just before serving, sprinkle fresh parsley on top for a burst of colour and added freshness.
- ✔️ Chill Before Serving: Let the dip chill in the fridge for at least an hour before serving. This allows the flavours time to come together nicely.
🍴 How To Serve
I normally serve this dip with my homemade tortilla chips. This is a great way to use up those last couple of tortilla wraps that normally go hard and get thrown away.
Just cut the tortilla wraps into triangles, spray with some oil and bake in the oven at 180 degrees for 10-15 minutes or until they start to crisp, depending on your oven, turning halfway.
The dip also works really well with warm pitta bread, crispy cauliflower bites, breadsticks or crudities like carrots, cucumber and red pepper.
Why not sprinkle some chermoula spice blend over the dip before serving for a spicy kick!
💬 Recipe FAQ’s
You can store the dip in the fridge for 3-4 days in an airtight container.
Can I use dried butter beans instead of canned?
Yes, but you’ll need to soak them overnight and then cook them before using them in the dip. I find canned beans a lot easier!
Absolutely! A few favourites include paprika, cumin, or even some chilli flakes for heat.
Add more lemon juice, salt, or seasonings like cumin, garlic, or fresh herbs to lift the flavour.
📖 More Delicious Appetisers
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Butter Bean Dip
Equipment
Ingredients
- 400 grams ( 14oz) tin of cooked butter beans drained and rinsed
- 1 Clove Garlic Peeled and chopped
- 2 tablespoon Extra Virgin Olive Oil and extra tablespoon for drizzling
- 1 tablespoon Lemon Juiced
- 1 dash Cold Water
- to taste Salt & Pepper
Instructions
- Drain and rinse the canned butter beans. ( If you are using dried beans, you will need to soak them in advance). Place them in a food processor along with the chopped garlic & pulse until smooth.
- Add the olive oil & lemon juice to the mixture and blend again until smooth and creamy.
- Add a dash of water to the dip and pulse again until it reaches your desired consistency. Season with sea salt and black pepper, then garnish with fresh, finely chopped parsley.
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