Ingredients
- 2 cups cooked cannellini beans (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
- 2 tbsp red wine vinegar
- ½ tsp dijon mustard
- ½ tsp sea salt
- 2½ – 3 tsp fresh thyme roughly chopped
- ¼ cup fresh basil torn or roughly chopped
- 1-3 tbsp water as needed, to thin dip as desired
- freshly ground black pepper to taste
Instructions
-
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 downsides of the bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients. Makes about 2 1/2 cups.