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Snack recipe · from the recipe book

Garlicky Lemon-Dill Butter Bean Hummus

Silky butter bean hummus with mellow golden garlic, bright lemon and fresh dill, scooped up with crisp skillet-toasted whole-wheat bread.

Garlicky Lemon-Dill Butter Bean Hummus

Ingredients

  • 2 cups376 gLima beans (butter beans), canned, drainedrinsed
  • 2 tbsp25 gOlive oildivided
  • 3 cloves9 gGarlicthinly sliced
  • 2 tbsp30 gTahinistirred
  • 2½ tbsp40 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2 tbsp30 gWatercold
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ⅔ cup sprigs6 gFresh dillchopped, divided
  • ½ tsp1 gPaprika (sweet or smoked)
  • 8 slices256 gWhole-wheat breadcut into triangles

Steps

  1. Prepare first: rinse the lima beans, slice the garlic, chop the dill, and cut the whole-wheat bread into triangles.
  2. Warm 15 g of the olive oil (about 1 tablespoon) in a skillet over medium-low heat. Add the garlic and cook, stirring, 2 to 3 minutes until pale golden and soft. Scrape the garlic and its oil into a food processor or blender and let the skillet cool slightly; wipe it out.
  3. Add the lima beans, tahini, lemon juice, lemon zest, cumin and salt to the food processor. Blend 1 minute, then drizzle in the cold water and blend 2 minutes more until very smooth and fluffy.
  4. Add three-quarters of the dill and pulse a few times to fleck it through the hummus. Spread the hummus in a shallow bowl.
  5. Brush the bread triangles with the remaining 10 g of olive oil. Toast them in the dry skillet over medium heat in batches, 1 to 2 minutes per side, until crisp and golden.
  6. Top the hummus with the remaining dill and a dusting of paprika, and serve with the warm toast for dipping.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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