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White Bean and Herbs Hummus

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Ditch the store-bought dips and make your very own White Bean and Herbs Hummus


  • ¼ cup Virgin olive oil
  • 3 heaped teaspoons of fresh finely chopped garlic
  • 1 tbsp. fresh finely chopped thyme
  • 1 tbsp. fresh finely chopped rosemary
  • 1 tbsp. fresh finely chopped mint
  • 2 cans drained and rinsed cannellini beans (white kidney beans)
  • 2 tbsp. white wine vinegar
  • salt and pepper, to taste
  • Pine nuts for decoration/toppings
White Bean and Herbs Hummus


  1. Heat oil in a pan. Add garlic, thyme, rosemary, and mint.
  2. Sauté until garlic is fragrant and begins to soften.
  3. Add all except the pine nuts to a food processor.
  4. Blend on high until the dip is smooth and creamy.
  5. I added extra oil and some boiled hot water to the mix, as my blender could not mix it as it was too dry.
  6. Taste to adjust salt and pepper if needed.
  7. Pour dip into a bowl, drizzle with some extra fresh mixed herbs
  8. Drizzle with ½ tsp oil.
  9. Cover and place in the fridge.

Decorate just before serving with some pine nuts.
Credit: thissavoryvegan

Slightly modified, Prepared, tried, and tested by: Esme Slabs

A loaf of bread covered with lines of seeds and called Cape Seed Loaf
Cape Seed Loaf

Served with fresh Cape Seed Bread
Prepared, tried, and tested by Esme Slabs

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