Butterbean Hummus with griddled flatbreads

Creamy Butterbean Hummus: A Delicious Twist on a Classic Dip

A bowl of butterbean hummus garnished with herbs, nuts, and olive oil, placed on a green plate with several pieces of grilled flatbreads and a rolling pin beside it.

Butterbean Hummus with griddled flatbreads


3 - 4 people
Prep time
Less than 10 minutes
Cooking time
Around 10 minutes for the flatbreads


For the Hummus

  • 1 tin (400g) of butter beans
  • 100ml of tahini
  • Juice of a small lemon
  • 2 cloves garlic
  • 120ml of ice-cold water
  • 2 tablespoon extra virgin olive oil
  • a good pinch of salt

For the Flatbreads

  • 300g strong white flour, plus extra for dusting
  • 1 heaped tbsp baking powder
  • 1 pinch of salt
  • 4 tbsp of olive oil
  • 125ml of buttermilk or water if you want to keep it vegan

To Garnish

  • Pepper
  • Ground cumin - optional
  • Lightly toasted pine nuts - optional
  • Paprika - optional
  • Sumak - optional
  • Za'atar seasoning - optional
  • Drizzle of good quality olive oil - optional


  1. Add the beans to a mixer, the garlic and lemon juice before mixing it finely.

  2. Then season with the salt and add the Tahini very slowly. Gently pour the ice-cold water to emulsify the hummus.

  3. Mix until it's creamy and light. Season to taste.

  4. You can follow Si King making this dish on our YouTube channel 

  5. Optional - you can add any of the garnishes listed above or choose your own.