Use this hummus as a spread for sandwiches or as a dip with cut up veggies.

2 cps cooked white beans or canned, no-salt added or low-sodium white beans
1 T fresh lemon juice
2 T unhulled sesame seeds
2 T red wine vinegar
1/2 tsp Dijon mustard
2 T water
1/4 cp chopped fresh basil
2 T chopped fresh thyme

Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a high-powered blender or food processor until smooth. Add the basil and thyme and pulse very briefly. Do not over process; the herbs should be visible in small pieces.