Christian Vegetarian Association
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Christian Vegetarian Association Presents:
White Bean Hummus with Fresh Thyme and Basil
2 cups cooked cannellini (white
kidney) beans (drained and rinsed if using canned beans)
tablespoon freshly squeezed lemon juice
2 tablespoons tahini
small to medium clove garlic, sliced
2 tablespoons red wine
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
½-3 teaspoons fresh thyme, roughly chopped
1/4 cup fresh basil,
torn or roughly chopped
1-2 tablespoons 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.
make this dip look very elegant. Try piping 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
Make a double batch of this hummus and store
portions in the freezer. It thaws wonderfully!
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights