Lemony White-Bean Hummus

Photo: Dana Gallagher
Prep Time:
10 mins
Total Time:
10 mins
Makes 1 3/4 cups

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


  • 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved

  • ¼ cup tahini

  • 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.

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