Food & Cooking Recipes Appetizers Lemony White-Bean Hummus 3.7 (44) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 2, 2018 Print Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 3/4 cups Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer. Ingredients 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved ¼ cup tahini ⅓ cup fresh lemon juice (from 2 lemons) 2 tablespoons extra-virgin olive oil 1 small garlic clove Coarse salt Directions 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. Print