MARTHASTEWART.COM

Lemony White-Bean Hummus

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
  • Yield Makes 1 3/4 cups
Add to Shopping List

Ingredients

  • 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
  • 1/4 cup tahini
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic clove
  • Coarse salt

Directions

  1. 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.