Herbed White Bean Hummus

I found this in the book, Eat to Live, by Dr. Joel Fuhrman and after reading his book I am adding even more vegetables to our meals.
This little dip would be great with raw vegetables, lettuce leafs or crisp wheat crackers.

2 cups cooked or canned white beans, drained and rinsed

Herbed White Bean Hummus

1 Tablespoon fresh lemon juice
2 Tablespoons sesame seeds
2 Tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 Tablespoons water
1/4 cup chopped fresh basil
2 Tablespoons chopped fresh thyme

Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a food processor until smooth. Add the basil and thyme and pulse briefly, you do not want to over process; the herbs should be visible in small pieces.