Butter Bean Hummus with Fennel and Leeks

This butter bean hummus with fennel and leeks is a rich, velvety bean dip that combines creamy butter beans with sweet caramelized leeks, fennel, garlic, and a touch of tomato passata for surprising depth of flavor. It’s a fresh twist on classic hummus — earthy, naturally sweet, and wonderfully aromatic — with a silky texture that’s perfect as a spread, dip, or simple appetizer. Enjoy it warm with roasted vegetables or serve it chilled alongside fresh vegetables, crackers, or gluten-free flatbreads.

The inspiration: Romanian white bean dip

While partially inspired by traditional chickpea hummus, this recipe also draws from a beloved Romanian classic called fasole bătută (“beaten beans”), a creamy white bean spread that’s a staple in many Romanian homes. My version brings together the best of both traditions, replacing fried onions and seed oils with slowly caramelized leeks and fennel cooked in extra virgin olive oil. The result is a nourishing, Mediterranean-inspired bean spread that’s packed with flavor and easy to incorporate into everyday meals.

Is butter bean hummus healthy?

Butter beans are an excellent source of plant protein, fiber, folate, potassium, magnesium, and iron, making them a nourishing base for this creamy dip. Combined with extra virgin olive oil, garlic, fennel, and leeks, this recipe offers a satisfying combination of healthy fats, antioxidants, and vegetables.

If you find beans difficult to digest, proper preparation makes a big difference. Soaking dried beans before cooking and pressure cooking them until tender helps improve digestibility, while fennel seeds have traditionally been used to support comfortable digestion.

Ingredients and flavors I used to make this butter bean hummus

Butter beans (also called Lima beans) — are soaked overnight, changing water four times; then the beans are pressure cooked and the liquid drained. This way, the anti-nutrients in beans, like lectins, that make them hard to digest, are considerably reduced.

Aromatics — leeks, onions, and fennel are sauteed in extra virgin olive oil to the point of starting to caramelize. They add sweetness, warmth and umami flavors to this hummus.

Italian Passata — also known as tomato passata or simply passata, is a type of tomato purée widely used in Italian cuisine. It is made from ripe, cooked, and strained tomatoes (no seeds or skins), resulting in a smooth and thick sauce-like consistency. Passata is different from tomato sauce or tomato paste. It is thinner and smoother than tomato sauce, as it is not typically cooked for an extended period and does not contain added ingredients like herbs or spices. It adds color and tanginess, balancing the sweet and earthy flavors of beans and aromatics.

Garlic — is added raw and fresh to the hummus, adding flavor and nutritional power to this butter bean hummus.

Fennel seeds — help with digestion and give this hummus a warm and sweet anise flavor.

Extra virgin olive oil — add some extra oil to the dip for a creamy and rich texture, and added healthy fats and polyphenols.

You will find the complete list of ingredients in the recipe card below.

Step-by-Step Instructions

Pressure cook the beans:

• Soak the beans in the afternoon, and let them soak overnight, changing the water a few times (2 times before you go to sleep, and two more times in the morning, before you cook them).
• Add the soaked and rinsed beans to a pressure cooker, cover with water one or two inches above the beans, add the vegetables if using (for extra flavor), and the bay leaves (for digestion). Pressure cook them, ensuring you follow the instructions for your type of pressure cooker. I pressure-cook them for 26 minutes.

Make the seasoning:

• While the beans are cooking, you can prepare the seasoning. Heat olive oil in a large skillet, on medium heat. Add the chopped vegetables, sautee for a few minutes, then add the fennel seeds, salt and pepper.
• Continue to cook on medium heat, stirring occasionally, until they start caramelizing (about 20 minutes).
• Add the Italian passata (tomato sauce), and cook for about 5 more minutes.

Make the hummus:

• Place the beans in a large blender, food processor, or mixing bowl if you use an immersion blender. Blend with a little bit of water and the garlic cloves, until smooth and creamy.
• Add half of the seasoning mixture, blend until incorporated, then taste and season with salt and pepper to taste. Add about 2 tablespoons of extra virgin olive oil.
• Spread the hummus on a platter, top with the remaining half of the seasoning, and a drizzle of olive oil. Sprinkle with sea salt flakes and freshly ground pepper, and garnish with fresh herbs.
• Serve warm or cold, as a dip, spread or side dish. Store in the refrigerator for up to five days, or freeze.

How to serve this creamy and flavorful butter bean hummus

I love that it can be served warm or cold. I love it on a slice of our lectin-free and gluten-free sourdough bread, or with keto crackers with tigernut flour and hemp.

Serve it warm, immediately after you make it, as a side dish, dip, or spread.

Serve it cold as a spread, dip, or tapas dish.

Serve it with tacos or burritos, gluten-free pita bread, or pita chips.

Store it in a jar, in the refrigerator, for up to five days. It can also be frozen.

Enjoy this nutritious and flavorful butter bean hummus!

More chickpea-free hummus recipes

• Sweet Potato Hummus with Roasted Garlic
• Roasted Vegetable Hummus with Cauliflower and Sweet Potato
• Roasted Cauliflower and Artichoke Hummus
• Roasted Beet Hummus with Cauliflower

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