Rosemary butter bean hummus is a flavorful dip that will become one of your favorite healthy snacks. It's easy to make and super delicious!
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Why You'll Love This Butter Bean Hummus Recipe
This recipe is like traditional hummus but with fragrant rosemary, strong garlic, and creamy butter beans. It's a great way to increase your veggie intake (I love serving it with raw vegetables!) and overall fiber intake.
It's a great recipe to make for a potluck, tailgate, holiday party, or just to have in the fridge for an afternoon snack!
Equipment
- Blender or food processor - this will give the rosemary butter bean hummus that smooth and creamy texture!
- Rubber spatula - a rubber spatula is the best tool to use to scrape the sides of the blender or food processor.
Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
- Butter beans - butter beans are basically lima beans. When blended, they have the perfect texture for a hummus dip!
- Extra virgin olive oil - I love using extra virgin olive oil when making homemade hummus because it's stronger than regular olive oil.
- Fresh lemon juice - a tang of citrus round out this hummus and helps turn it into a delicious creamy dip.
- Fresh rosemary - rosemary adds a wonderful fresh and earthy flavor. You can use dried rosemary in lieu of fresh!
- Fresh garlic - garlic and hummus go so well together. You can use one to two cloves of garlic, depending on how much garlic flavor you like! You can also omit altogether or use a teaspoon of garlic powder.
- Salt and pepper - these just enhance the flavors in this easy hummus recipe!
How to Make Rosemary Butter Bean Hummus
1: Add all ingredients to a blender or food processor. Be sure to drain and rinse the can of butter beans first!
2: Blend on high until smooth and creamy. I recommend scraping the sides of the blender or food processor with a rubber spatula to ensure even mixing.
Butter Bean Substitutes
If you don't have or can't find butter beans in the grocery store, you can sub the following beans in this creamy white bean dip recipe:
- White beans
- Cannellini beans
- Great northern beans
- Navy beans
- Chickpeas
Pro Tips
- If you don't like a strong garlic flavor, I would use a teaspoon of garlic powder instead of raw garlic cloves.
- Depending on how much hummus you want, you may want to double or even triple this recipe!
- Be sure to drain and rinse the can of butter beans before putting them in the blender. I love keeping the chickpea liquid when making homemade hummus, but doing so in this recipe will result in a very thin hummus (which I can say from experience makes a great salad dressing!).
Storing, Serving, & Making Ahead
- STORING: Store any leftover hummus in an air-tight container in the refrigerator for up to 5 days. This recipe may not freeze well because the water and separate out and might affect the texture once thawed!
- SERVING: I love serving this butter bean dip as part of a Mediterranean grain bowl, charcuterie board, or snack plate with raw vegetables (baby carrots or carrot sticks, cucumbers, celery, bell peppers) and whole wheat pita bread or homemade pita chips. Some great toppings are:
- Drizzle of olive oil (I recommend extra virgin olive oil because it has a wonderful robust flavor!)
- Sprinkle of sea salt
- Fresh lemon zest
- Chopped fresh rosemary or other fresh herbs
- Sesame seeds
- Fresh ground black pepper
- Red pepper flakes
- Chopped sundried tomatoes
- Swirl of pesto
- MAKING AHEAD: The great thing about this butter bean hummus is it's super easy to make in advance! Simply follow the instructions and store in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving as it may separate a little bit and enjoy! You can also make a pretty large portion by doubling or tripling the recipe if you're making it for a big group or potluck.
Recipe FAQ
Absolutely! This rosemary butter bean hummus does just that and it's delicious. They blend similarly as chickpeas, resulting in a really smooth hummus with lots of flavor.
Yes! They're like all beans, which are complex carbohydrates. They contain fiber, which can help to steady our blood sugar and lower cholesterol levels.
Technically they are not. Butter beans are flat, wide beans that look like lima beans whereas chickpeas are small, circular beans.
Butter beans can be found in the canned goods section of the grocery store! They should be located by the other beans and canned vegetables.
Yes! You'll just have to rehydrate them in water, strain, and rinse before using. Canned beans are an easy (and still cost effective) option!
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PrintRosemary Butter Bean Hummus Recipe
Rosemary butter bean hummus is a flavorful dip that will become one of your favorite healthy snacks. It's easy to make and super delicious!
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 1 cup 1x
- Category: Snack, Side
- Method: Blending
- Cuisine: American
Ingredients
- 1-16 ounce can butter beans, drained and rinsed (see above for butter bean substitutes)
- ¼ cup (36g) high quality extra virgin olive oil
- Juice from one lemon (~3 Tablespoons)
- 1 Tablespoon fresh rosemary (or 2 teaspoons dried)
- 1 clove fresh garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine all ingredients in a blender or food processor.
- Blend on high until smooth and creamy, ~2 minutes.
- Serve immediately or store in fridge until ready!
Notes
- STORING: Store any leftover hummus in an air-tight container in the refrigerator for up to 5 days. This recipe may not freeze well because the water and separate out and might affect the texture once thawed!
- SERVING: I love serving this butter bean dip as part of a Mediterranean grain bowl, charcuterie board, or snack plate with raw vegetables (baby carrots or carrot sticks, cucumbers, celery, bell peppers) and whole wheat pita bread or homemade pita chips. Some great toppings are:
- Drizzle of olive oil (I recommend extra virgin olive oil because it has a wonderful robust flavor!)
- Sprinkle of sea salt
- Fresh lemon zest
- Chopped fresh rosemary or other fresh herbs
- Sesame seeds
- Fresh ground black pepper
- Red pepper flakes
- Chopped sundried tomatoes
- Swirl of pesto
- MAKING AHEAD: The great thing about this butter bean hummus is it's super easy to make in advance! Simply follow the instructions and store in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving as it may separate a little bit and enjoy! You can also make a pretty large portion by doubling or tripling the recipe if you're making it for a big group or potluck.
- If you don't like a strong garlic flavor, I would use a teaspoon of garlic powder instead of raw garlic cloves.
- Depending on how much hummus you want, you may want to double or even triple this recipe!
- Be sure to drain and rinse the can of butter beans before putting them in the blender. I love keeping the chickpea liquid when making homemade hummus, but doing so in this recipe will result in a very thin hummus (which I can say from experience makes a great salad dressing!).
Nutrition
- Serving Size: 2 Tbsp
- Calories: 108
- Sugar: 1
- Sodium: 165
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: Butter bean hummus, butter bean hummus recipe, butter bean substitute, how to make butter bean hummus, rosemary butter bean hummus, white bean dip
Allyssa says
10/10 recommend making this hummus. The rosemary flavor comes through so well and pairs great with the pumpkin. Perfect for fall but really any time of year.
Lauren says
Love the feedback, Allyssa! I love the rosemary + pumpkin combo so I'm glad you did too!
Emily says
Never tried pumpkin in hummus before but I'm so glad I did. This was awesome and I'll definitely be making it on repeat this fall.
Lauren says
Pumpkin in hummus is definitely different but so good! I'm happy you liked it and will be making it again 🙂