Ingredients

• •24oz fresh or frozen butterbeans
• •½ Vidalia onion, peeled
• •1 bay leaf
• •1 jalapeño, seeded and diced
• •Juice and zest of 1-2 lemons
• •2 garlic cloves, peeled
• •Kosher salt
• •Freshly cracked black pepper
• •1 cup fresh basil leaves, roughly chopped
• •¼-½ cup water
• •3 tbsp extra virgin olive oil
• •Biscuit crisps
• •Fresh vegetables of your choosing for dipping

Every summer, I’m always finding ways to elevate snack classics into something refreshing for everyone. Whether it's a twist on a dip or a reimagined seasonal favorite, I love creating dishes that feel familiar yet new. This year, I had the wonderful opportunity to meet up with my dear friend Lauren Furey to make this delicious butterbean hummus—a recipe that’s quickly become a go-to in my summer rotation.

This hummus was shockingly quick and easy to make, with a creamy, velvety texture and a bright flavor that instantly impressed us both. It comes together in minutes, and the batch size is generous enough for everyone at your dinner party (or picnic blanket) to enjoy. Whether served with crisp veggies, warm pita, or as a spread on sandwiches, it's the kind of versatile, crowd-pleasing dip that makes you wonder why you haven’t been using butterbeans all along. But most of all, we hope you’ll pair it with our biscuit crackers—the perfect crunchy companion to this creamy, flavorful hummus. 

Instructions 

1. Bring a large pot of salted water with a bay leaf to a boil.

2. Add the butterbeans and Vidalia onion. Cook uncovered over medium heat, stirring occasionally, until tender.

3. Drain the butterbeans, discard the bay leaf, and spread the beans on a baking sheet to cool to room temperature.

4. In a high-powered blender or food processor, combine the cooled butterbeans, onion, jalapeño, lemon juice and zest, garlic, salt, pepper, basil, water, and olive oil.

5. Blend until smooth, scraping down the sides with a rubber spatula as needed. Adjust the consistency with more water and season to taste with salt and pepper.

6. Transfer the hummus to a serving bowl. Serve with fresh vegetables and crispy crackers—I recommend biscuit crisps!

Note: 

You may use canned, dried, frozen, or fresh butter beans (also known as lima beans or baby lima beans):

• Canned: Drain and rinse well. Reduce onion to ½ Vidalia onion, chopped, and add it raw to the blender.

• Dried: Rinse thoroughly and discard any debris. Soak in water for 24 hours, then drain. Boil with ½ Vidalia onion until tender before proceeding with the recipe.

• Frozen/Fresh: Use as you would dried beans—boil with ½ onion until tender, then continue as directed.

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