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Christian Vegetarian Association Presents:
Take Heart!
White Bean Hummus with Fresh Thyme and Basil

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
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 ½-3 teaspoons fresh thyme, roughly chopped
1/4 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
- 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.
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!

Your question and comments are welcome

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