This dip is not just a sublime upgrade from the traditional chickpea hummus, but is so creamy and delicious you can't help but be inspired to put it on...everything. Try it smothered between bread and grilled veggies or rolled in a tortilla. But the real genius is using it in place of mayo, especially for potato or egg salad. De-vine! This recipe comes from the 21 Day Kickstart Meal Plan which I highly recommend for anyone seeking new ways to enjoy more veggies. I play with herbs based on what I have in my fridge. Today I used a basil dijon from TJ's and it was perfect!
White Bean Hummus with Thyme and Basil (makes 2.5c)
2 c. canellini beans (or 1 can rinsed and drained)
1T lemon juice
2T tahini
1 clove sliced garlic (less for kids, its gets spicy)
2T red wine vinegar
1/2t. dijon mustard
1/2t. salt
ground black pepper
1-2T water (to thin to desired consistency)
2.5-3t fresh chopped thyme
1/4c basil, torn
Puree all ingredients except fresh herbs until smooth. Add herbs. Chill
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