White Bean Hummus with Fresh Thyme and Basil

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.

By Dreena Burton,

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.
Nutritional Information:

Per serving (¼ cup): 193 calories, 32 g carbohydrates, 13 g protein, 2.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 151 mg sodium, 7.9 g fiber, 1.1 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (7)

(5 from 3 votes)

Recipe Rating

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K

Excellent. Used balsamic vinegar and added lots of hot spicy goodness.

Suzie Friedman

This recipe is delicious! I added an extra clove of garlic and probably more lemon juice. So good! Excellent reviews from my family.

Krystal

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

Vicki

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 Sonneville

looks good but how much does it make?

AM

It probably makes about 2-2 1/2 cups

Astrid

Delicious! Quick and easy. Thank you for sharing.

About the Author

Headshot of Dreena Burton

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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