Lemony White-Bean Hummus


  • 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
  • ¼ 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.

View full recipe at SpringPad


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