| ► 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 taste |
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. |
WHITE BEAN ROSEMARY HUMMUS
