Creamy, zesty, and delicious, this Lemon and Thyme White Bean Hummus makes the perfect weekday snack OR bring it to your next party for an easy appetizer that everyone will love!
I don’t know about you, but I am a self-proclaimed snack queen. I’ve never been one to eat a lot at one time. Instead, I graze throughout the day. Sometimes this is a good thing, as it keeps my blood sugar pretty level, and I am mostly a healthy snacker….don’t get me wrong, there are definitely those days where I have alllll the sweets, but in general, I keep it healthy and protein heavy.
Lately, though, I have been on the snack struggle bus. I think it’s because we haven’t been able to go many places, and so I’ve just been in a bit of a rut. I decided to get myself out of the rut with this delicious white bean hummus. It’s a little bit of a twist on a traditional hummus recipe, but I think it is very satisfying, and of course, healthy.
My favorite way to eat hummus is with roasted veggies, but I always love the crunch of a good chip!
Some things to note:
- If you don’t want the tang of lemon in your hummus, you can easily omit.
- If you don’t have any thyme, you can use rosemary instead. I love the flavor of lemon and thyme together just as much as the flavor of lemon and rosemary.
- This hummus is a great party app! You can easily double the recipe to serve a larger crowd.
- If you make this hummus and find that you’re not eating it as quickly as you should, you can freeze it! A little known fact is that hummus actually freezes really well!
As always, let me know what you thought about this recipe over on Instagram @thesugarandsaltco!
Lemon and Thyme Hummus with White Beans
- food processor
- Measuring cups
- Measuring spoons
- 2 cans (14.5 ounces) reduced-sodium garbanzo beans, divided
- 1 can (14.5 ounces) reduced-sodium Great Northern beans
- ⅓ cup extra virgin olive oil
- ⅓ cup water
- 1 each lemon, zested and juiced plus more zest for garnish
- 2 tablespoons tahini
- 2 each cloves roasted garlic
- 1 ½ teaspoons coarse kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 teaspoons chopped fresh thyme plus more for garnish
- Drain and rinse garbanzo beans, reserving ⅓ cup for garnish. Next, drain and rinse Great Northern beans.
- Place garbanzo beans, Great Northern beans, olive oil, water, lemon juice and zest, tahini, garlic, salt and pepper in a food processor. Turn on and let process for 2 minutes. Scrape down sides of food processor bowl, and process for another 3-4 minutes or until smooth. Add thyme, and process for another minute.
- Meanwhile, heat 1 TBSP olive oil in a small sauté pan over medium-high heat. Add reserved garbanzo beans, and cook 3-4 minutes or until lightly browned and toasty.
- Once hummus is done, place in a small serving bowl. Top with remaining tablespoon of olive oil and a bit of lemon zest and chopped thyme. Serve with your favorite chips, pita bread or roasted veggies!
- Store hummus in a covered container in your refrigerator for up to one week. Can also be placed in a gallon zip-top bag and frozen for up to 2 months.
- NOTE: To roast garlic, preheat oven to 375°F. Take an entire head of garlic and trim off the top. Place head of garlic in a square of aluminum foil and drizzle with about 2 teaspoons olive oil. Wrap tightly and place in oven for about 40-45 minutes, or until garlic is roasted and tender. Store in the refrigerator for up to 1 week. When read to use, simply squeeze the bottom of the head of garlic to “pop” the garlic clove out.