Lemony White Bean Hummus

I’ve been searching for a white bean hummus that measures up to my favorite hummus at a local Charlottesville restaurant, Frye’s Spring Station, and have finally found it thanks to Martha Stewart.  It is excellent with crudités and warmed pita bread. – Kathy

Ingredients

• 1 can (15 oz) white beans, such as cannelloni, drained, 2 tablespoons liquid reserved
• 1/4 cup tahini
• 1/3 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons extra-virgin olive oil
• 1 small clove garlic
• Coarse salt

Instructions

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.
2. Hummus can be refrigerated up to 2 days.