Lemon and Thyme Hummus with White Beans
Equipment
- food processor
- Measuring cups
- Measuring spoons
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!