Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Martha Stewart Living, May 2012
- Prep Time 10 minutes
- Total Time 10 minutes
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Yield Makes 1 3/4 cups
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Ingredients
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1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
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1/4 cup tahini
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1/3 cup fresh lemon juice (from 2 lemons)
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2 tablespoons extra-virgin olive oil
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1 small garlic clove
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Coarse salt
Directions
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Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
Cook's Note
Hummus can be refrigerated up to 2 days.
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