an image of a black bowl with White Bean and Herbs Hummus, dressed with oil

White Bean and Herbs Hummus

7 Comments / 1 minute of reading

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

Ingredients

  • 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
an image of a black bowl with White Bean and Herbs Hummus, dressed with oil this For later use
White Bean and Herbs Hummus

Method:

  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

7 thoughts on “White Bean and Herbs Hummus”

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