Butter Beans & Rosemary Hummus

By February 8, 2018All Recipes, Finger Foods, Starter

Butter Beans & Rosemary Hummus


  • x2 400g can GOLDCREST Butterbeans
  • 4 rosemary sprigs (plus extra for garnish)
  • 2 cups olive oil
  • 2 cloves garlic (minced)
  • 1tsp cumin
  • 4-5 tbsp tahini
  • Salt & pepper
  • Lemon juice (to taste)
  • Pomergrante kernels
  • Flat bread
  • grilled lemons for garnish


  1. In a pan on a medium heat, heat the olive oil and 3 rosemary sprigs for approx 5 mins until the rosemary has infused the oil. Drain the rosemary and allow the oil to cool.
  2. Drain the GOLDCREST butter beans and put the beans into a food processor, add the garlic, cumin, tahini and a squeeze of lemon juice. Drizzle in little of the rosemary oil and start to blend, while blending continue to add the rosemary oil until the hummus reaches a smooth consistency (It may not be necessary to add all the oil) Taste and adjust seasoning with salt/pepper and lemon juice.
  3. Brush flatbreads with little oil and put pita breads in the oven at 180oC for 5 mins to crisp up.
  4. Place hummus on top of the flatbreads and garnish with pomegranate kernels and rosemary.
  5. Char lemons in a grill pan for garnish

Featured products

Leave a Reply