Drain the canned butter beans and rinse under cold water. If you prefer an ultra-smooth hummus, gently peel a few of the skins by pinching each bean between thumb and forefinger — this is optional but improves texture.

Combine in food processor

Place the drained butter beans, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper into a food processor bowl.

Process to smooth

Pulse the mixture several times to break down the beans, then process continuously for 30–60 seconds until coarse. With the processor running, drizzle in the 3 tablespoons olive oil and 2 tablespoons cold water through the feed tube to emulsify and loosen the hummus. Stop and scrape down the sides with a spatula as needed.

Adjust seasoning and texture

Taste and adjust: add more salt (in 1/4 tsp increments), an extra tablespoon lemon juice for brightness, or additional water/olive oil 1 tablespoon at a time to reach desired creaminess. If you want a very silky hummus, process an additional 1–2 minutes.

Finishing & Garnish

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle the reserved 1 tablespoon extra-virgin olive oil over the surface, sprinkle smoked paprika, scatter chopped parsley, and add lemon zest and sesame seeds or za'atar if using.

To Serve

Arrange warm pita wedges and fresh vegetable sticks around the bowl and serve immediately. Leftover hummus can be stored airtight in the refrigerator for up to 4 days.