Recipe from eat, drink & be vegan. wheat-free, gluten-free, soy-free, oil-free optionThe 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!
2 cups 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 (optional, 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 cup 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. Makes about 2 1/2 cups.
Notes:
1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil. But, you can omit it altogether for an oil-free version.
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. As described in the chapter introduction, pipe 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.
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (optional, 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 cup 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. Makes about 2 1/2 cups.
Notes:
1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil. But, you can omit it altogether for an oil-free version.
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. As described in the chapter introduction, pipe 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.
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