Roasted garlic butter bean hummus

Making hummus is super easy from pantry staples and delicious. We use butter beans instead of chickpeas for a creamy texture. Hummus is great to add to meals (like our falafel bowl) or to have as a healthy high-protein snack with your favourite veggies.

800 g Butter beans, rinsed and drained

3 tbsp hulled tahini

4 tbsp extra virgin olive oil

1 garlic* head

1 lemon, juiced

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ tsp salt, or to taste

Water, as needed

Serve with (optional) Baby carrots, Baby radishes, Cucumber, cut in strips, Capsicum, cut in strips

Preheat the oven to 200°C. Cut the top of the garlic head off so the top of the cloves are exposed. Wrap the garlic in tinfoil. Bake for 40 minutes, until deliciously roasted and completely soft. Let cool.

Squeeze the roasted garlic from the skins and add to a blender with remaining hummus ingredients. Blitz on high until smooth, adding water if necessary. Season to taste with salt.

Serve butter bean hummus in a bowl with a drizzle of olive oil and a sprinkle of smoked paprika (optional). Serve with your favourite veggies or in a falafel bowl.

*Tip 1: If you’re low on time then skip step one and add two cloves of raw garlic to the blender instead.

Tip 2: This makes a large portion so feel free to freeze half for later.

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Roasted garlic butter bean hummus