Italian White Bean Hummus

• 2 cups cooked Italian white beans (recipe here)
• 1/4 cup tahini
• 2 Tablespoons olive oil, plus more for drizzling
• 3 Tablespoons fresh lemon juice
• 1 - 4 Tablespoons ice water
• 1/2 - 1 teaspoon salt
• 2 Tablespoons capers, drained
• 2 Tablespoons fresh parsley, finely chopped

1. In a food processor, puree beans until nearly smooth. Add tahini and continue to puree. Add olive oil and pulse.
2. 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.
3. Season with salt, adding 1/2 teaspoon at a time.
4. 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.
5. Keeps sealed in the refrigerator for 3 - 4 days.

white beans, ubc, olive oil, lemon juice, water, salt, capers, fresh parsley

Taken from www.epicurious.com/recipes/member/views/italian-white-bean-hummus-52850111 (may not work)