I was so close to calling this recipe, White Bean Hummus with Lemon and Thyme and then I opened up my Food Network magazine this month and I was hit smack in the face with the hummus police. Apparently one of the big hummus brands has filed a petition with the FDA to establish a standard of identity for hummus. I guess they weren’t too happy with a few other brands that labeled other bean based dips as hummus.
They say that in order to call something hummus it must be made primarily with chickpeas and be at least 5 percent tahini. Wow, hummus has never been so serious before! I must admit that I’ve broken a few rules with my hummus, or I guess I should say bean dip, making in the past. I love a good black bean hummus and I’m so guilty of adding all kind of strange ingredients to my hummus concoctions, like roasted carrots and broccoli.
As much as I love non-traditional hummus flavors, I’m just glad someone is finally looking out for my BFF hummus! Someone needs to be protecting the sanctity of hummus and I’m not sure I’ve been doing a great job thus far. I totally just realized that I am going on and on about hummus and this isn’t even a post about hummus, so enough about hummus! Today we are celebrating this white bean dip, formerly known as hummus. Lemon and thyme have always been one of my favorite flavor combinations and they certainly don’t disappoint blended up with these creamy white beans.
I’ve come up with a few ways to prevent it, but sometimes I have a problem getting garbanzo bean based hummus to get really creamy, but white beans have a naturally creamier texture so they make for a great dip. You can dip pretty much anything into this white bean dip with lemon and thyme, but I highly recommend crackers! I have a bit of an obsession with crunchy, salty things š It also goes deliciously on top of a big Greek Salad (recipe coming soon!). I hope everyone has an awesome, white bean dip filled, weekend!
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White Bean Dip with Lemon and Thyme
- Total Time: 5 minutes
Ingredients
- 3 cups Cannellini beans, or 2–15 ounce cans, liquid reserved
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- Cayenne pepper, to taste
- Reserved white bean liquid or water
Instructions
- Place all ingredients, excluding the reserved liquid, into the food processor and turn on. While food processor is running, slowly drizzle in reserved liquid or water (I used about 3 tablespoons) until desired consistency is reached, about 30-45 seconds.
- Prep Time: 5 mins
- Category: Appetizer, Snack, Gluten Free, Vegan
Sharing a recipe i invented (prolly not original, tho’)
1 avocado
1/2 can cannellini beans
juice from 1 lemon wedge
a bit of olive oil
2 cloves fresh chopped garlic
a few chopped olives
salt & pepper
Mix well in a small bowl. I don’t mash the beans. Refrigerate for a couple hours. Stuff the empty avocado shell with some of this mixture. Walk down the street eating out of the avocado shell. š
Variations?
Add roasted red pepper and horseradish as well for extra color and kick.
Great idea!
Wow I didn’t know about the Hummus Police either sheesh! This looks amazing whether it is called dip or hummus. I need some immediately!
Ha! That’s crazy! I always leave tahini out of hummus so I guess I’m not really making it! You think they’d come after me?? š Loving the swap out of garbanzo beans for white beans!
I am such a fan of any kind of bean dip or hummus! Haha I had no idea there were so many rules though. I love the white bean with lemon / thyme combo! It looks and sounds delicious!
Hahaha wow I had no idea there were so many rules about hummus! Gosh… you should totally be a rebel and call it hummus anyway LOL!
Going to have to get you a get out of jail free card with the hummus issue. I think anything that is made of beans and into a dip could be called hummus, but I did not graduate with a BS in hummology either. So, moving forward, I now know what and when to call whatever hummus! Thank you for that Izzy!! hehe! SO now…. I’ve been making white been dip forever, but never like this! One of my fav herbs is thyme and of course lemon is sooo good with it, so I can see how this dip is fabulous and satisfying! Thank you Izzy! Keep your adventures coming on IG! Love to see what you, and the adventures of Cheeto, are up to!
Haha, Traci! I really do need one! I’m right there with you, anytime beans go into the food processor they come out hummus in my book! Haha, hummology!!! I so wish I had studied that in college! I think I have eaten enough to earn some type of degree in it! Thyme is one of my favs too and lemon pretty much goes into everything I make so it just seemed perfect together š Haha, Cheeto has been on lots of adventures lately, mainly ones that involve soft blankets and scratch pads š
Ba ha ha that is HILARIOUS! I am so guilty of many hummus infractions, I’ve made it with white beans and lentils…I hope the police don’t show up at my door š I love your hummus, the combination with lemon and thyme sounds so delicious!
I totally am too, Denise!! The first post I ever posted was a hummus recipe and someone commented that it wasn’t actually hummus because I used cumin! Then one day I noticed that on the back of the cumin jar there was a hummus recipe! If they show up at your door, they will certainly be taking me too š
I love white beans! Lemony, herby goodness š
Me too, Medha!!
Wow, had no idea about the hummus policy. But this dip looks just as creamy and satisfying, if you ask me!
Haha, Katie! I think it is pretty strict š Thank you š
I think hummus can be whatever you want it to be, but sometimes being politically correct is best! I make it out of white beans all the time — I love the sound of this dip!
Haha, maybe I’ll just call it hummus and not tell anyone about it! I’ve only recently started making it out of white beans I can’t get enough š
Wow, the hummus police … scary! Still, I’ll take my chances and go on calling my bean dips hummus!
I love how creamy this sounds, Izzy. It’s just that time of day when a big bowl of this would go down a treat!
I know, right?!! I think I will too, Helen! I’m always up for a big bowl of hummus š
Sheesh, hummus is sensitive! Haha! Don’t mess with them! I love this white bean dip! Lemon and thyme is such a great mix. Give me a bowl of this and some crackers and I’m a happy girl!
Who would have ever though, right?! Me too, Natalie!! Except don’t leave me unattended because I will eat the entire bowl š
I must have at least half a dozen white beans in my pantry. Love it and it does make a fabulous dip. Adding tahini sounds like a delicious idea and I do love my hummus with lots of lemon so this is right up my alley. I read about that whole hummus ‘controversy’ too. Let’s just call this a delicious dip. : )
I always seem to have a few cans in the pantry too, Monica! They go well with so many recipes, especially this dip! I tend to put so much lemon in too! My husband isn’t a huge fan of lots of lemon so sometimes I purposefully put a lot in so I can eat it all myself š
Hi Izzy! This white bean dip looks fantastic, nutritious and easy on the stomach. And due to my stomach issues these days, I’m craving all things lemon. I’m tempted to call it hummus but I refuse to do do! And with your permission, I’ll have to review that recipe you made on homemade hint of lime tortilla chips. Those would pair just perfectly =)
Hi Laura! Thank you! Lemon is so good for the stomach! I hope you are feeling better lately! I still call it hummus in my head, haha! Ohhh, those lime chips would taste so good with this hummus! That is such a great idea š