|► Makes 16 Small Servings|
|2 cans (30 ounces, or 850 g) white beans, drained
1/4 cup (55 ml) liquid reserved
2 tablespoons (30 ml) tahini
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) olive oil, plus
1/2 teaspoon for topping
1 tablespoon (2 g) fresh rosemary, or more to taste
2 cloves garlic, peeled
3/4 teaspoon salt, or to taste
1/2 teaspoon lemon zest
1/4 teaspoon black pepper, or more to
|Place all the ingredients in a food processor, and process with an S-blade until completely smooth. Taste the hummus and add more salt, pepper, or rosemary to your preference, if necessary. You can serve immediately, though I feel refrigerating for 30 minutes yields the best results.
Transfer the hummus to a serving bowl and drizzle with 1/2 teaspoon of olive oil. Serve with crackers, fresh veggies, or pita chips. Hummus will last up to 10 days in a refrigerator.