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Years ago while in NYC for business I actually ate in the hotel restaurant.  I rarely did that because there are so many interesting options in the city.  Whatever the reason that night to eat alone in the hotel, I’m grateful now!   Every table was served with pita bread and an amazing white bean hummus.  Honestly, it kick olive oil and butter in the butt!

Since the heart attack and becoming a vegan, I’m looking for new recipes.  And to find this just gave me chills.  I haven’t made it yet, but planning to this weekend.  Even better that if I make too much it can be frozen.  

If you try it, let me know!


White Bean Hummus with Fresh Thyme and Basil

By    |   Posted on May 30, 2013



WhiteBeanHummus New 570x299 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 recipe is wheat-free, gluten-free, and soy-free.


White Bean Hummus with Fresh Thyme and Basil
From Eat, Drink & Be Vegan


  • 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


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!