White Bean Hummus with Fresh Basil and Thyme
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 1/2 cups
Use cannellini beans for this hummus variant to make a moreable dip for your next meze.
Ingredients
- 2 cups cooked cannellini beans (drained and rinsed, reserve the aquafaba)
- 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 aquafaba as needed, to thin dip as desired
- freshly ground black pepper to taste
Method
In a food processor, combine all ingredients except aquafaba, thyme, and basil. Purée until smooth, gradually adding aquafaba as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.
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