New This Month

Under 30 Minutes

Lemony White-Bean Hummus


Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.

  • Prep:
  • Total Time:
  • Yield: Makes 1 3/4 cups

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2012


  • 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


  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 Notes

Hummus can be refrigerated up to 2 days.

Reviews Add a comment