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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!

This dip recipe is wheat-free, gluten-free, and soy-free.

From Eat, Drink & Be Vegan

Ingredients

  • 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

Instructions

  1. In a food processor, combine all ingredients except water, thyme, and basil.
  2. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed.
  3. Add thyme and basil and purée briefly to incorporate ingredients.
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Comments (5)

(5 from 3 votes)
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Suzie Friedman5 months ago
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This recipe is delicious! I added an extra clove of garlic and probably more lemon juice. So good! Excellent reviews from my family.

Krystal2 years ago
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I don’t like tahini what is a good substitute?

Vicki3 months ago
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Use aguafaba (the liquid from canned chickpeas). Not sure how much to use so just experiment with a little at a time until you get the right consistency.

Diane Sonneville2 years ago
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looks good but how much does it make?

Astrid2 years ago
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Delicious!
Quick and easy.
Thank you for sharing.

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Chef’s Notes:

You can make this dip look very elegant. Try piping 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.

Make a double batch of this hummus and store portions in the freezer. It thaws wonderfully!

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about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.

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