Print
Total:
15 min
Prep:
15 min
Yield:
1 1/2 cups or twenty-four 1 tablespoon servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
15 min
Yield:
1 1/2 cups or twenty-four 1 tablespoon servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 lemon
  • One 15-ounce can white kidney (cannellini) beans, drained and rinsed
  • 2 tablespoons tahini
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 clove garlic
  • Paprika, for sprinkling

Directions

Watch how to make this recipe.

From the lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In a food processor with the knife blade attached, combine the lemon peel and juice, beans, tahini, oil, 2 tablespoons water, salt, ground red pepper and garlic. Puree until smooth. Transfer the hummus to a serving bowl. If not serving right away, cover and refrigerate up to 3 days.

To serve, sprinkle the hummus with paprika.

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