White Bean Hummus

2 tablespoons extra-virgin olive oil, plus more for garnish 1 medium onion, chopped

3 cloves garlic, finely chopped

3 sprigs fresh thyme

One 4-inch sprig fresh rosemary

Two 15-ounce cans white beans, such as cannellini

2 teaspoons coarse salt, plus more as needed

Freshly ground black pepper

Pinch of cayenne pepper

2 tablespoons sesame paste (tahini)

2 teaspoons freshly squeezed lemon juice

Pita Chips

Olive Relish (Option)

Directions

Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes.

Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard.

Transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning and let cool.

Top with the Olive Relish and serve with the pita chips or toasted pita bread

1 plum tomato, seeded and very finely chopped

2 tablespoons pitted Kalamata olives, very finely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon finely grated lemon zest

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground black pepper

Directions

Stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.