White Bean Hummus
15 oz of White Beans
3 Cloves of Garlic
¼ Cup of Water
3 Tbsp of Tahini
1 Tbsp of Salt
1 Tbsp of Olive Oil
1 Tsp of Ground Black Pepper
Drain and thoroughly rinse beans.
Cook beans on stove top at medium-low heat for approximately 5 minutes, stirring occasionally. Once beans are cooked, remove from heat and let cool for a few minutes.
In a blender or food processor, add water, juice from half lemon, garlic, tahini, salt, pepper, and olive oil and blend until smooth.
After adequately cooled, add cooked beans to your blender or food processor of choice and blend until the hummus reaches a smooth, thick consistency. This may take a couple of minutes depending on how thick you want your hummus to be, so don’t worry if you need to intervene with a spoon every now and then and scrape the bean paste away from the blades before continuing to blend.
Add additional salt and olive oil to your liking. I find that I get my preferred consistency with just a tablespoon of olive oil, but feel free to add a little bit more to get the consistency just right.
Transfer hummus to an airtight container and place in the fridge for up to four days or serve immediately with fresh fruits, vegetables, or even as a spread for some delicious wraps to go. Enjoy!