Name: White Bean Hummus with Fresh Thyme and Basil
Prep time: 15 min
Total time: 15 min
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

Prep-time: 15 minutes / Ready In: 15 minutes
print/save recipe

Please enter your email to continue.

Email

Cancel

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

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.

tags:

hummus

(3)

5 Comments

Comments (5)

(5 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Suzie Friedman5 months ago

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

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

Vicki3 months ago

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

looks good but how much does it make?

Astrid2 years ago

Delicious!
Quick and easy.
Thank you for sharing.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

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!

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.

see more from this author