Super Creamy Lemon-Caper Butter Bean Hummus


The other day in the car I started thinking about flavors my family really likes and how I could translate them into packable, easy lunch options.

And this, naturally, lead to thinking about lemon-caper sauce. You know the kind, made with white wine and butter. (Isn't this what we all think about while driving?)

Lemon-caper sauce makes pretty much any vegetable disappear at our table. But it's not exactly lunch-packable.

What is very packable is dip. Dips like hummus are a lunch packing mainstay in our house and one of the best ways I've found to encourage the kids to eat veggies at lunchtime.

So what could be better than a lemon-caper flavored hummus?

And why not use my favorite bean while we're at it? Butter beans.

Butter beans are from the family Phaseolus lunatus, which is the same botanical name as lima beans. They are paler, flatter and creamier than lima beans and they are, simply, delicious. I know many people who despise limas and love butter beans, so I encourage you to try them (even if you hate limas).

When processed into dip, butter beans provide a super creamy and smooth texture and allow you to skip the oil completely. You won't believe this hummus is oil-free. It just doesn't need it.

My family finished one batch before it was even out of the food processor and I immediately made it again.

And that's gone too.

But not forgotten. This one will definitely make it into lunch boxes this fall.

Super Creamy Lemon-Caper Butter Bean Hummus

Serves 6-8

2 cloves garlic 2 TB tahini

1/2 tsp lemon zest

2 TB lemon juice (juice from 1 fresh lemon)

2 tsp capers, plus more for serving

1 15oz can of butter beans, drained and rinsed

1/2 tsp sea salt

With a food processor running, drop in the garlic cloves to mince. Turn off the food processor and add the tahini, lemon zest and lemon juice. Process again until smooth.

Next, add the capers, butter beans and sea salt. Process one last time, until smooth.

Then try not to let your family eat it all before you get it into a serving bowl.

Leftovers maybe refrigerated for 2-3 days, though you may find the flavor intensifies over time. (I had no complaints!)

#hummus #packable #lunches #beans

Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).

 

I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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