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.