Rosemary Butter Bean Hummus Recipe

rosemary butter bean hummus with a cracker dipped into it and celery and cucumbers around it.

5 from 2 reviews

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!


Units Scale
  • 1-16 ounce can butter beans, drained and rinsed (see above for butter bean substitutes)
  • 1/4 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Combine all ingredients in a blender or food processor.
  2. Blend on high until smooth and creamy, ~2 minutes.
  3. Serve immediately or store in fridge until ready!


  • 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 bowlcharcuterie 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!).


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