Maple Lime Hummus is spicy, a little sweet, and silky smooth. It’s so easy to make and can be done in just a few minutes. The super creamy texture is thanks to the butter beans and navy beans combo. That’s two cans of beans so this recipe makes a decent-sized batch. Don’t worry, it won’t last long.
Apparently, when I’m old, the thing I’m going to be known for is making hummus … just like my grandmother was known for making biscuits and gravy. Every time my grandson, Ledger, visits he requests hummus. This is a win-win situation. I get to make Ledger happy and we all get to eat hummus.
I like to try different variations and this time I had butter beans leftover from making this Vegan Cream Cheese with them (yes, it’s delicious).
We ended up using a can of butter beans and a can of navy beans and the combo was delicious. Silky smooth.
- 1 can butter beans, drained well
- 1 can navy beans, drained well
- 1 clove garlic, peeled
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 3 tablespoons maple syrup
- salt and pepper to taste
- pinch crushed red pepper flakes
- lime zest
- extra maple syrup
- Open the cans of beans and drain them well,
- Add all ingredients to a high-speed blender or a large food processor. Process until very smooth, about 1-2 minutes.
- Garnish with some grated lime zest and a drizzle of maple syrup.
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Cuisinart FP-8SV Elemental 8 Cup Food Processor, Silver
Vitamix Professional Series 750 Blender, Professional-Grade, 64 oz. Low-Profile Container, Black, Self-Cleaning - 1957
Eden Organic Butter Beans, 15 Oz
365 by WFM, Beans Navy Organic, 15.5 Ounce
Butternut Mountain Farm Pure Vermont Maple Syrup, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.