Note: this piece first appeared in the June 2007 issue of Clark Wellness ForkBytes.
2 cups cooked cannellini or navy beans (or 1 14.5-ounce can, rinsed and drained)
3 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon red onion, chopped
sea salt to taste
3 tablespoons extra-virgin olive oil
1 tablespoon flaxseed oil
1/2 cup water
2 tablespoons chopped fresh thyme
Combine all ingredients except water and thyme in a blender or food processor. Process until completely smooth, adding water gradually as needed until desired consistency is reached. Stir in thyme and serve.
