Butter Bean and Oregano Hummus

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Oregano Leaves190 g 5 mL
Boiling water 5 mL
Lemon 1 each
Extra-virgin olive oil 75 mL
Red Pepper, Crushed 350 g 1 pinch
Butter beans 1 can
Minced garlic 5 mL
Feta cheese (optional) 125 g
Sundried tomatoes 2 pieces
Sea Salt, French Mediterranean 1.1 kg 1 pinch
Pepper, Black Whole 575 g 1 pinch


Place the oregano in a cup and pour in boiling water. Leave to stand for 15 minutes to infuse. Add the lemon juice olive oil and red pepper to the oregano and stir well. Set a few butter beans aside for garnishing later. Place the remaining beans garlic and 1/2 of the lemon zest in a food processor and blend together. Slowly add the oil mixture through the funnel while pulsing until the hummus is smooth and creamy. Season to taste. Transfer to a serving bowl crumble over the feta and garnish with the reserved butter beans remaining lemon zest and sundried tomatoes.


This dip is delicious served with vegetables such as potatoes, carrots and parsnips cut into wedges, drizzled with olive oil and sprinkled with a good pinch of oregano. Place them onto a hot tray in a preheated 425°F (220°C, Gas Mark 7) oven and roast for 40 minutes, turning once. You can also serve with pita bread cut into triangles. Brush with olive oil, sprinkle on a pinch of oregano and toast in the oven for 7-8 minutes, until lightly browned. Alternately, serve with raw sliced vegetable sticks of your choice.

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