Ingredients
The following ingredients have 1 Servings
- 1 can cannellini beans (15 oz), drained and rinsed
- 2 heaping tablespoons tahini
- 2 tablespoons extra virgin olive oil
- juice of 1 or 2 lemons
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, optional
- a couple twists of himalayan salt grinder
- a couple tablespoons of water as needed to thin
- 1/4 teaspoon or so of cumin and/or coriander
- 1/2 teaspoon or so dijon mustard
- herbs like chives or basil
- za’atar (I used as a topper)
Instruction
- Place ingredients in food processor, except water, and blend until desired consistency.
- Taste for flavor adding anything more to your liking…more garlic? more lemon? more tahini? more salt? blend again.
- Add water one tablespoon at a time to thin if needed (when using as a sandwich spread or binder I prefer a thinner hummus and will add a few extra tablespoons of water to thin it out nicely).
- Serve however you like! It’s great either at room temp or chilled.
- Makes 1 1/2 cups.
- Store in airtight container in refrigerator for up to 6 – 7 days.
