Ingredients
1 (15-ounce) can white beans, drained and rinsed
2 tablespoons extra virgin olive oil, plus more for serving
1 ⁄4 cup fresh lemon juice
1 ⁄4 cup tahini
2 cloves garlic, minced
1 teaspoon dried thyme, plus more for garnish
1 teaspoon dried oregano, plus more for garnish
1 ⁄2 teaspoon dried rosemary, crushed, plus more for garnish
2 to 3 tablespoons water
Salt
Assorted sliced vegetables, for serving In a food processor, combine the beans, olive oil, lemon juice, tahini, garlic and dried herbs. Process for 1 minute. Scrape the sides of the bowl with a spatula as needed. While processing, slowly add the water, 1 tablespoon at a time. Continue to process until the dip is a whipped creamy texture.

Season with salt to taste and transfer to aserving bowl. Drizzle with olive oil and sprinkle with dried herbs. Serve with assorted vegetables for dipping. Store the dip in an airtight container in the refrigerator for up to 5 days.

Makes 1 1 ⁄ 2 cups.

SOURCE: Buck Naked Kitchen by Kirsten Buck