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