Prep: 10 min
Makes 1 1/2 cups
- 1 1/2 cup butter beans OR 1 x 400g can, drained & rinsed
- 1/2 cup fresh spinach
- 1/4 cup basil
- 1/4 cup water
- 2 Tbsp lemon juice OR 2 lemons, juice and flesh
- 1 1/2 Tbsp tahini
- 2 Tbsp cold pressed olive oil
- 2 cloves garlic
- 1 1/2 tsp cumin
- 1 1/2 tsp salt
- 1 tsp BioBalance Certified Organic Spirulina Powder
Blend all ingredients in a blender until super creamy and smooth.
Sprinkle with toppings to make it look extra fancy, or put in a glass jar and store in the fridge for up to 4 days.
If your butter beans are freshly cooked, save a quarter cup of cooking water from these and add it to the hummus in place of the plain water.
Cannellini or chickpeas would also be divine in this hummus.
If you've acquired a taste for spirulina, do feel free to up the quantity to 2 teaspoons! However, if you're not well acquainted with the taste, start with 1/2 a teaspoon of spirulina and taste as you go before adding any more. I'd apply this rule to all other spices in any recipe - taste as you go so you can make sure you love it!
Likewise, if you're a garlic fan, feel free to up the amount of garlic in here, especially if your cloves are small. If you're not yet on the raw garlic train, reduce the amount here to 1 clove.