Italian White Bean Hummus

1. 1

   In a food processor, puree beans until nearly smooth. Add tahini and continue to puree. Add olive oil and pulse.

2. 2

   Add the lemon juice one tablespoon at a time, tasting after each addition. Add in ice water as needed, until the hummus has a texture you prefer. I added about 2 tablespoons of ice water.

3. 3

   Season with salt, adding 1/2 teaspoon at a time.

4. 4

   Serve at room temperature, topped with parsley and capers and drizzled with olive oil. Try serving the hummus with raw vegetables, crackers, or chips for dipping; spread it inside a pita or wrap; or use it as a sauce for grilled meat or fish.

5. 5

   Keeps sealed in the refrigerator for 3 - 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.