Hummusy Bean Dip - Weekend Recipe

I dislike most beans.  I try to enjoy them, just find many of them untasty.  We experiment as a result trying to find beans I can enjoy.  White beans tend to be my favorites, like cannellini beans.  This recipe for a bean dip that does not use pinto beans is a hit with me and my guests.  This dip recipe is also wheat-free, gluten-free, and soy-free.

Hummusy Bean Dip

• 2 cups cooked cannellini 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 (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.

Serve with carrots and cucumbers are try these ideas: 

1. You can use this as a spread or tea sandwich or appetizer ingredient by piping the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. 
2. Spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber.) 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!