Ingredients
2 cups cooked Italian white beans (recipe here)
¼ cup tahini
2 Tablespoons olive oil, plus more for drizzling
3 Tablespoons fresh lemon juice
1 - 4 Tablespoons ice water
½ - 1 teaspoon salt
2 Tablespoons capers, drained
2 Tablespoons fresh parsley, finely chopped
Preparation
In a food processor, purée beans until nearly smooth. Add tahini and continue to purée. Add olive oil and pulse.
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.
Season with salt, adding ½ teaspoon at a time.
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.
Keeps sealed in the refrigerator for 3 - 4 days.
