Lemony White-Bean Hummus
Created by Martha StewartMarthaStewart.com
Course: Appetizers & Soups
Diet: Vegetarian
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
- 1/3 cup lemon juice (from 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove
- 1/4 cup tahini
Instructions
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. Hummus can be refrigerated up to 2 days.
Serve this hummus with raw carrots, sugar snap peas, toasts, or whatever you prefer.
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