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White Bean Hummus with Fresh Basil and Thyme

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat!
Course Appetizer, dips
Servings 2 cups

Ingredients

  • 2 cups cooked cannellini beans (white kidney beans) (drained and rinsed if using canned beans)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp tahini
  • 1 small to medium clove garlic sliced
  • 2 tbsp red wine vinegar see note
  • ½ tsp dijon mustard
  • ½ tsp sea salt
  • 2½ - 3 tsp fresh thyme roughly chopped
  • ¼ cup fresh basil torn or roughly chopped
  • 1-3 tbsp water as needed, to thin dip as desired
  • freshly ground black pepper to taste

Instructions

  1. In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients. Makes about 2 1/2 cups.

Recipe Notes

  • This dip tastes lovely even with just 1 tbsp extra virgin olive oil. But, you can omit it altogether for an oil-free version. I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.
  • You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters