2 cups cooked cannellini (white kidney) beans, drained and rinse, if using canned beans
1 tablespoon freshly squeezed lemon juice
2 tablespoons tahini
1 small to medium clove garlic, sliced
2 tablespoons red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sea salt
2½-3 teaspoons fresh thyme, roughly chopped
¼ 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.
Puree until smooth, gradually adding water, as desired to thin dip and scraping down sides of bowl as needed
Make a double batch and store portions in the freezer. It thaws wonderfully!
Burdon, Dreena, Eat, Drink & Be Vegan