White Bean Hummus

Smooth, creamy, garlicky and delicious. Try not to feel hurt when your friends ask, accusingly: “you made this?” The recipe originates at Orangette; I’ve tweaked it a bit and added the smoked paprika topping, which really brings out the flavors. Serve with pita or crostini or naan or carrot sticks or anything else you can imagine.

1 15 oz can Canellini beans, drained and rinsed
2 cloves garlic, minced or pressed
1/2 cup tahini
1/4 cup lemon juice
1 tsp salt
1/2 tsp ground cumin
1/4 cup water
Extra virgin olive oil
Smoked paprika
Combine first six ingredients in a food processor or blender, pulsing until the beans are a smooth paste. Add the water a bit at a time until the consistency is as you like it. To serve, drizzle a little olive oil over the surface and sprinkle with smoked paprika.

If you’re making hummus in advance, store it in the fridge, but take it out a bit before serving - it’s best at room temperature.

Store leftovers (assuming you have any) in a covered dish in the fridge. Hummus stays fresh for about a week.

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