A grazing-board hero that’s as good for you as it is moreish. This silky butterbean hummus is whipped smooth with tahini, lemon and Maldon Garlic Sea Salt, then served with homemade gluten-free seeded crackers and fresh crudités for dipping. It’s a generous, crowd-pleasing centrepiece for any picnic or summer spread, and almost entirely plant-based.
Why You’ll Love This Butterbean Hummus
- Silky-Smooth Hummus: A splash of cold water at the end whips the butterbeans into the lightest, creamiest hummus.
- Homemade Seeded Crackers: Crisp, seed-packed and naturally gluten-free, they’re far better than shop-bought – and easy to make.
- Built for Sharing: A generous dip, crunchy crackers and colourful crudités make an effortless grazing platter.
How to Make Butterbean Hummus (Step-by-Step)
- Make the cracker mix: Preheat the oven to 180°C. In a large bowl, mix the flaxseed, brown rice flour, ½ tsp Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Pour over 250ml boiling water, stir together and set aside for 20 minutes to thicken as the chia and flax absorb the liquid.
- Spread and bake the crackers: Line a large baking tray with parchment, tip on the mixture and smooth it right to the edges, as thin as possible. Sprinkle over the everything seasoning and fennel seeds, press them in gently, and bake for 30–40 minutes until golden and crisp. Cool completely on the tray.
- Blitz the hummus: While the crackers bake, add the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt to a food processor and blitz to a paste. Add the olive oil and blitz again until smooth.
- Make it silky: With the motor running, drizzle in the cold water and keep blitzing until completely smooth and silky. Taste and adjust with a little more Maldon Garlic Sea Salt if needed.
- Break, top and serve: Once cooled, snap the cracker sheet into rustic shards. Spoon the hummus into a bowl, drizzle with olive oil and finish with a pinch of cumin and Maldon Garlic Sea Salt. Serve with the crackers and crudités for dipping.
Tips for the Perfect Butterbean Hummus
- Cold water for silk: Adding cold water at the end, with the motor running, is the trick to the smoothest, lightest hummus.
- Spread the crackers thin: The thinner and more even the layer, the crisper the crackers – take them right to the edges of the tray.
- Cool before breaking: Let the cracker sheet cool fully on the tray so it snaps cleanly into shards rather than bending.
What to Serve with Butterbean Hummus
This platter is the ideal centrepiece for a grazing table or picnic spread. Serve it alongside crispy pork lettuce cups, layered summer salads with the versatile Maldon dressing, or chilli, lime and feta watermelon wedges. Add olives, sun-dried tomatoes and warm flatbreads to build a fuller sharing board for a crowd.
Frequently Asked Questions
How far ahead can I make it?
The hummus keeps for up to 3 days in the fridge, and the crackers stay crisp for several days in an airtight container – making this an ideal make-ahead platter.
Why did my hummus turn out grainy?
Keep blitzing and add the cold water gradually with the motor running. The water emulsifies the tahini and beans into a smooth, silky texture – patience is key.
Are the crackers really gluten-free?
Yes – they’re bound by the chia and flaxseed rather than wheat, with brown rice flour, so they’re naturally gluten-free (do check your everything seasoning if you need them to be certified).
