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Under 30 Minutes

Under 30 Minutes

Lemony White-Bean Hummus

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

  • prep: 10 mins
    total time: 10 mins
  • yield: Makes 1 3/4 cups
Photography: Dana Gallagher

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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

Cook's Note

Hummus can be refrigerated up to 2 days.

Directions

  1. Step 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.

Source
Martha Stewart Living, May 2012

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