Butter Bean Hummus Bowls

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Here, we’re topping a creamy butter bean hummus with a punchy quinoa salad, crisp halloumi, pickles, crunchy dukkah & a soft boiled egg.

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butter bean hummus bowl

The ultimate, loaded veggie hummus bowls, made completely from scratch!

I’m a big fan of hummus, especially when it’s made with butter beans instead of chickpeas. Making it this way gives our hummus a richer, buttery flavour that works fantastically with all the classic ingredients that you’d find in hummus. We’re talking tahini, garlic & lemon!

To turn our hummus into a hearty meal, we’re going to be topping it with a seriously tasty, sun dried tomato quinoa, homemade pickled onions, crispy pan fried halloumi, crunchy almond dukkah & a perfectly cooked, soft boiled egg. This is some seriously tasty stuff that makes a fantastic lunch or dinner dish.

For more lunch inspiration, check out our ever growing collection of lunch recipes! There’s something for everyone here, from fresh salads, to next level sandwiches & soups.

Why You’ll Love These Hummus Bowls!

These butter bean hummus bowls are…

  • Super easy to make – There’s several different components to make for our hummus bowls but they’re all simple to make & can be made in advance.
  • Customisable – All of the toppings in these hummus bowls can be swapped out for something else, so feel free to customise this dish to suit your taste!
  • Packed full of flavour – We’re making most of this dish from scratch so can add as much flavour as possible. From the creamy butter bean hummus to the sweet pickled onions & fragrant almond dukkah.
  • Surprisingly filling – These hummus bowls might look like a light lunch but thanks to the quinoa salad, this dish is surprisingly filling!
seeds to make dukkah with

Hummus Bowl Components

The great thing about hummus bowls is that they’re super customisable! Here’s what I like to use for mine…

  • Butter Bean Hummus
    Starting at the bottom of our hummus bowls, we have a super creamy hummus that’s made with butter beans instead of chickpeas, for a richer, buttery flavour! We’re making this the traditional way, with tahini, olive oil, lemon & garlic. There’s a dash of honey in there as well, for a touch of sweetness.
  • Quinoa Salad
    Next, we have a punchy salad that’s made with freshly cooked quinoa & packed full of sun dried tomatoes, fresh herbs & a squeeze of lime. For my salad, I used a mix of white, black & red quinoa but feel free to use a different grain instead. Couscous or bulgar wheat would be some other good options.
  • Halloumi
    To keep these hummus bowls veggie, we’ll be topping them with some crisp, pan fried halloumi. We’re being generous here & using half a block of halloumi per portion (3 thick slices!) Feel free to swap this out for a different cheese or a protein like chicken or lamb.
  • Dukkah
    A fragrant mix of toasted nuts, seeds, spices & herbs that we’re making from scratch and using to top our hummus bowl, for some extra crunch & flavour! This recipe makes more dukkah than you’ll need but it will keep for several weeks.
  • Soft Boiled Eggs
    A perfectly cooked, fudgy soft boiled egg finishes off our hummus bowls nicely & makes them even more filling. If you’re not a fan of eggs, feel free to leave them off.
  • Pickles & Veg
    We’ll be pickling our own onions here, which will be served in our hummus bowls along with some fresh cucumber slices & a couple of pickled chillies. If you like, some slices of carrot or pepper would make a good addition as well.

How To Make Butter Bean Hummus

Using butter beans instead of chickpeas, gives our hummus a richer, buttery flavour that takes a humble bowl of hummus to another level! Here’s how to make it…

  1. Rinse Butter Beans – First, we need to drain the butter beans out of their liquid then rinse well under cold water. Butter beans tend to be stored in salted water, so it’s best to wash them before using to make hummus.
  2. Blend Hummus – Next, we add the drained butter beans into a food processor with garlic, tahini, lemon juice, ground cumin, olive oil & a small amount of honey. We then blend these together, to combine.
  3. Adjust Consistency – Now, with the food processor still running, gradually pour in cold water to adjust the consistency of the hummus, to your liking. I like to make my hummus quite loose, so tend to add a tbsp or so of water. Once the desired consistency has been reached, we continue blending the hummus until it is nice & smooth.
  4. Season – To finish, we season the hummus with salt & more lemon juice (if needed). Once made, the hummus should be stored in the fridge & will keep for up to 3 days.
butter bean hummus in a bowl

Frequently Asked Questions

Can butter bean hummus bowls be made in advance?

All of the components of these hummus bowls can be prepared in advance but it’s best to cook the halloumi & assemble the bowls just before serving.

Can the components of these hummus bowls be changed?

Absolutely! Feel free to swap out (or add) whatever you like! You could use roasted chicken or lamb koftas instead of halloumi or extra veg instead of pickles.

How long will butter bean hummus keep for?

Butter bean hummus will keep for up to 3 days in the fridge.

How long will dukkah keep for?

Once made, dukkah should be kept in an airtight container & will keep for several weeks.

Equipment Used

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Butter Bean Hummus Bowls

Here, we're topping a creamy butter bean hummus with a punchy quinoa salad, crisp halloumi, pickles, crunchy dukkah & a soft boiled egg.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Middle Eastern
Servings: 4 Portions
Author: Ben Racey


  • Food Processor
  • Pestle & Mortar
  • Saucepans
  • Sieve
  • Mixing Bowl
  • Frying Pan


Butter Bean Hummus

  • 400 g Butter Beans Drained Weight – See Notes
  • 2 Cloves Garlic
  • 60 g Tahini
  • 1 tsp Ground Cumin
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tbsp Lemon Juice Plus More, If Needed
  • Cold Water

Pickled Onions

  • 200 ml Apple Cider Vinegar
  • 100 ml Water
  • 75 g Caster Sugar
  • 6 Black Peppercorns
  • 1 Bay Leaf
  • 1 Red Onion


  • 30 g Flaked Almonds
  • 1 tsp White Sesame Seeds
  • 1 tsp Black Sesame Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • ½ tsp Fennel Seeds
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano

Soft Boiled Eggs

  • 4 Eggs

Quinoa Salad

  • 100 g Uncooked Quinoa See Notes
  • 200 g Water
  • 1 tbsp Finely Chopped Parsley
  • 3 Sun Dried Tomatoes Or 6 If They're Small
  • 1 Lime

To Serve

  • ½ Cucumber
  • 2 Blocks Halloumi
  • Pickled Guindilla Chilies/Peppers
  • Olive Oil


Butter Bean Hummus

  • Drain the butter beans through a sieve then rinse under cold water.
  • Add the butter beans into a food processor with the garlic, tahini, cumin, olive oil, honey & a tbsp of lemon juice.
  • Blend for several minutes, to combine then gradually add in cold water (with the food processor still running), to adjust the hummus to your desired consistency.
  • Season the hummus with salt & more lemon juice (if needed) then continue blending until smooth. Transfer to a container & store in the fridge until needed.

Pickled Onions

  • Place the vinegar, water, sugar, peppercorns & bay leaf into a small saucepan then set over a low heat.
  • Heat until the pickle is hot (but not boiling) & the sugar has fully dissolved then set aside, to cool slightly.
  • Next, peel the onion, trim the root off then thinly slice. Place into a container then pour the pickle over, through a sieve. Let the onions sit in the pickle for at least an hour before using.
    Make sure that every slice of onion is submerged in pickle!


  • Add the flaked almonds into a frying pan then toast over a medium heat until golden brown. This will take 2-3 minutes. Once toasted, transfer the almonds to a bowl & leave to cool.
  • Next, add all of the seeds into the frying pan then set back over a medium heat & toast until fragrant. This will take a minute or two. Transfer the seeds into a separate bowl & leave to cool.
  • Once cool, add the toasted seeds into a pestle & mortar then chop until broken down but still coarse. Add in the toasted almonds & chop into smaller pieces.
  • Add the paprika, oregano & a pinch of sea salt into the pestle & mortar then stir, to combine. Store in an airtight container until needed.

Soft Boiled Eggs

  • Bring a small saucepan of water to the boil then use a slotted spoon to carefully add in the eggs.
  • If you're using medium eggs, cook them for 6 minutes. If using large eggs, cook for 7.
    Make sure that the water is boiling at all times!
  • Once cooked, immediately refresh the eggs in ice cold water then peel, once cool. Store in the fridge until ready to serve. Cut each egg in half just before serving.

Quinoa Salad

  • Place the quinoa into a sieve then wash well under cold water. Allow to drain then place into a saucepan with the water & a good pinch of salt.
  • Set the pan over a medium heat & bring to the boil. Reduce the heat slightly then simmer until all of the water has been dissolved, stirring occasionally. This will roughly take 10-15 minutes.
  • Cover the pan with a lid & take off the heat. Leave to stand for 10 minutes.
  • In the meantime, dice the sun dried tomatoes then add into a mixing bowl along with the chopped parsley & a drizzle of the sun dried tomato oil.
  • Next, fluff the quinoa up with a fork then add into the mixing bowl with the tomatoes & parsley. Add in the juice of a lime, salt & pepper then stir to combine. Serve the salad immediately or store in the fridge for up to 2 days.

To Serve

  • Thinly slice the cucumber then set aside.
  • Next, cut each block of halloumi into 6 slices. Place a large frying pan over a medium heat then add in a small amount of veg oil. Add in the halloumi & cook for 2-3 minutes on each side. The halloumi should be crisp & golden.
    You might need to cook the halloumi in batches, depending on the size of your frying pan.
  • Once cooked, transfer the halloumi to a plate.

Plating Up

  • Spoon a generous amount of hummus into four bowls then spread out with a spoon.
  • Spoon quinoa salad on top of the hummus then arrange sliced cucumber, pickled onions & a boiled egg around the bowl.
  • Top each hummus bowl with 3 slices of halloumi, a couple of picked chillies, a drizzle of olive oil & a generous sprinkle of dukkah. Serve immediately.


1. Butter Beans – For the hummus recipe, I used a 700 gram jar of butter beans from the Bold Bean Co, which yields 400 grams of butter beans once drained. If you’re using another brand, you might need more than one jar/tin. Make sure to drain & rinse the beans well before using.
2. Lemon Juice – Add lemon juice to the hummus, to your taste. Using a tbsp of juice, is a good starting point.
3. Quinoa – For this recipe, you can use either just white quinoa or a mix of white, black & red. The cooking instructions are the same for either type. Make sure to wash the quinoa well, before cooking.
4. Guindillas – These are a type of pickled chilli pepper that are available in most supermarkets. Feel free to leave these out or use a different chilli, if you’d prefer.
5. Pickled Onions – Make sure to leave the onions in the pickle for at least an hour before serving. Once cool, store the onions in the fridge for up to 3 days. Make sure to drain the onions before serving.
5. Storage:
Hummus & Pickled Onions: Will keep in the fridge for up to 3 days.
Quinoa Salad & Boiled Eggs: Will keep in the fridge for up to 2 days.
Dukkah: Will last for several weeks if kept in an airtight container.

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