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Gut Friendly Butter Bean Hummus, Salsa & Quinoa Flatbread

28th July 2026

This vibrant plant-based combination of creamy butter bean hummus, avocado salsa and quinoa flatbreads is rich in protein, fibre and essential fats. The quinoa and hemp flatbreads provide a nourishing protein boost, making it an ideal alternative for those who want the protein without meat or fish. Fresh, flavourful and perfect for warmer days, a wholesome summer snack that's as satisfying as it is nutritious.

  • Health and Wellbeing

  • gut health

  • Food & Drink

gut healthy butter bean hummus.png

Ingredients

175g dried butter (lima) beans, soaked overnight
2 tbsp lemon juice
Large pinch of salt
Zest of 1½ lemons
1 tbsp tahini
3 tbsp extra virgin olive oil
1 garlic clove, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
20g fresh coriander, roughly chopped
Avocado, chipotle & tomato salsa (prepared separately)

For the Quinoa Flatbreads:
100g quinoa flour, plus extra for dusting
50g shelled hemp seeds
Pinch of salt
½ tsp paprika
1 tbsp olive oil

Method

Drain the soaked butter beans, place in a saucepan and cover with fresh water. Bring to the boil, then reduce to a gentle simmer and cook for 45-50 minutes, or until tender. Drain and allow to cool slightly.

Mix the lemon juice, lemon zest, salt and tahini in a small bowl. Gently warm the olive oil, garlic, cumin and coriander in a frying pan until fragrant and the garlic is lightly golden. Blend the cooked beans with the oil mixture, fresh coriander and cold water until smooth. Adjust the consistency with a little extra water if needed.

Combine the quinoa flour, hemp seeds, salt and paprika in a bowl. Add the olive oil and enough warm water to form a soft dough. Divide into 8 portions and roll into thin rounds or ovals.

Heat a dry frying pan over a medium heat and cook each flatbread for around 1 minute on each side until lightly golden and warmed through.

Spread the hummus onto a serving platter or bowl and serve alongside the avocado, chipotle & tomato salsa, warm quinoa flatbreads and a handful of pea shoots.

Note: You can change the flavour of the hummus by adding fresh basil or mint instead of coriander.

This recipe is taken from Gut Gastronomy: Revolutionise Your Eating to Create Great Health, by Vicky Edgson & Adam Palmer. This is a great Gut-Friendly cookbook which is based on the health regime devised by Elaine Williams and Stephanie Moore, our Gut Health Programme Leader. 

  • Health and Wellbeing

  • gut health

  • Food & Drink