White Bean Hummus with Fresh Thyme and Basil

• 2 C. cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp. tahini
• 1 small to medium clove garlic, sliced
• 1 – 2 tbsp. extra-virgin olive oil (see note)
• 2 tbsp. red wine vinegar (see note)
• ½ tsp. dijon mustard
• ½ tsp. sea salt
• 2½ – 3 tsp. fresh thyme, roughly chopped
• ¼ C. fresh basil, torn or roughly chopped
• 1-2 tbsp. 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.

Notes:

1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil. For a richer flavor, use 2 tbsp extra virgin olive oil, or more if you like.

2) I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.

3) You can make this dip look very elegant. Pipe the dip into halved mini-bell peppers, 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.