White Bean Hummus with Fresh Thyme and Basil - Forks Over Knives

Ingredients

• 2 cups cooked cannellini (white kidney) beans (drained and rinsed 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