Butter Bean & Oregano Houmous

Number of Portions
Butter Bean & Oregano Houmous


- 1 tsp Oregano
- 1 tsp boiling water
- Zest and juice of 1 lemon
- 5 tbsp extra virgin olive oil
- Crushed Chillies pinch, to taste
- 400 grams tin butter beans, drained
- 1 tsp Schwartz Easy Garlic
- 100 grams feta cheese (optional)
- 2 Sun-dried tomatoes, to garnish
- Sea Salt to taste
- Black Peppercorns to taste


This houmous combines the delicious flavours of butter beans, lemon, olive oil, oregano, garlic and chilli. Great served as a dip for a starter or to enjoy with pre-dinner drinks. Also makes a fantastic healthy snack for the children: just leave out the chilli if they prefer.

Place the Oregano in a cup and pour over the boiling water. Leave to stand for 15 minutes to infuse. Add the lemon juice, olive oil and Chillies to the Oregano and stir well. Set 6 butter beans aside to garnish and place the remaining beans, Garlic and half the lemon zest in a food processor and blend together.

Slowly add the olive oil mixture through the funnel, whilst pulsing until the houmous 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 sun-dried 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 an oven pre-heated to 220°C, 425 ̊F, Gas Mark 7 and roast for 40 minutes, turning once. You can also cut pitta bread into triangles, brush with olive oil, sprinkle over a pinch of Oregano and toast in the oven for 7-8 minutes until lightly browned. Alternatively, serve with batons of raw, sliced vegetables of your choice.

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