This is a great dip recipe.... it's called hummus in the title, but it's technically not hummus.
This recipe is called, White Bean Hummus with Fresh Thyme & Basil, but it's really not hummus, because hummus is the Arabic word for chickpeas. So, technically, this recipe is for a dip. But whatever the heck it technically is... it is delicious!
I actually like it better than hummus. I think it's super tasty with just a little tang in it and then the thyme & basil give it a very unique flavor. It's super easy to make... just put everything in the food processor, add some water if you want to thin it, and you're done.
White Bean Hummus with Fresh Thyme & Basil
- 2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons tahini
- 1 small to medium clove garlic, sliced
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- 2½-3 teaspoons fresh thyme, roughly chopped
- ¼ cup fresh basil, torn or roughly chopped
- 1-2 tablespoons water (may not need, just to thin dip as desired)
- Freshly ground black pepper to taste
- 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.