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Butterbean + cannellini bean hummus


  • 1 can butterbeans
  • 1 can cannellini beans
  • 1 teaspoon Lebanese 7 spice mix (see recipe)
  • ¼ cup tahini
  • 3 medium cloves of garlic, peeled
  • 2 large lemons, juiced
  • Salt and freshly ground white pepper
  • Olive oil to drizzle


  1. Using the BLACK+DECKER kitchen wand™ can opener attachment to open the cans of beans.
  2. Take a sieve and drain both cans, reserving a small cup of liquid which you can set to one side.
  3. Put all the beans, Lebanese 7 spice, garlic, tahini and lemon juice into the mixing cup. Using the immersion blender attachment, blend to a smooth paste. If you feel that the mixture is too thick add some of the reserved liquid from above - adding a little at a time to reach the desired consistency.
  4. Season with salt and pepper using the spice grinder attachment to taste. Blend again to incorporate the seasoning.
  5. Serve in a suitable bowl. Make a slight dip in the middle of the hummus and drizzle with olive oil and a sprinkle of Lebanese 7 spice.

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Serving Suggestions:

  • Pita / flat breads
  • Raw / grilled vegetables
  • Fries or chips
  • Grilled fish