I was so close to calling this recipe, White Bean Hummus with Lemon and Thyme and then I opened up my Food Network magazine this month and I was hit smack in the face with the hummus police. Apparently one of the big hummus brands has filed a petition with the FDA to establish a standard of identity for hummus. I guess they weren’t too happy with a few other brands that labeled other bean based dips as hummus.
They say that in order to call something hummus it must be made primarily with chickpeas and be at least 5 percent tahini. Wow, hummus has never been so serious before! I must admit that I’ve broken a few rules with my hummus, or I guess I should say bean dip, making in the past. I love a good black bean hummus and I’m so guilty of adding all kind of strange ingredients to my hummus concoctions, like roasted carrots and broccoli.
As much as I love non-traditional hummus flavors, I’m just glad someone is finally looking out for my BFF hummus! Someone needs to be protecting the sanctity of hummus and I’m not sure I’ve been doing a great job thus far. I totally just realized that I am going on and on about hummus and this isn’t even a post about hummus, so enough about hummus! Today we are celebrating this white bean dip, formerly known as hummus. Lemon and thyme have always been one of my favorite flavor combinations and they certainly don’t disappoint blended up with these creamy white beans.
I’ve come up with a few ways to prevent it, but sometimes I have a problem getting garbanzo bean based hummus to get really creamy, but white beans have a naturally creamier texture so they make for a great dip. You can dip pretty much anything into this white bean dip with lemon and thyme, but I highly recommend crackers! I have a bit of an obsession with crunchy, salty things 🙂 It also goes deliciously on top of a big Greek Salad (recipe coming soon!). I hope everyone has an awesome, white bean dip filled, weekend!Print
- 3 cups Cannellini beans, or 2–15 ounce cans, liquid reserved
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- Cayenne pepper, to taste
- Reserved white bean liquid or water
- Place all ingredients, excluding the reserved liquid, into the food processor and turn on. While food processor is running, slowly drizzle in reserved liquid or water (I used about 3 tablespoons) until desired consistency is reached, about 30-45 seconds.