White Bean Hummus

• 2 cans 15 Oz. Each, Cannelini Beans, Drained And Rinsed
• 13 cups Tahini
• 1/2 cups Olive Oil, Divided
• 1 whole Lemon, Juiced
• 1/4 teaspoons Cayenne Pepper (up To 1/2 Teaspoon)
• 2 cloves Garlic
• Salt And Additional Lemon Juice To Taste

1. In the work bowl of a food processor place the beans, tahini, olive oil (1/2 cup minus 3 tablespoons), lemon juice, cayenne pepper, and the garlic.
2. Puree until very smooth.
3. Add a little water if the mixture seems too thick.
4. Season with salt and if needed add more lemon juice or cayenne pepper.
5. Refrigerate for 2 hours before serving to allow flavors to develop.
6. Before serving drizzle the remaining 3 tablespoons of olive oil over the top of the hummus.
7. Use as a dip for grilled bread or vegetables or as a sandwich spread.

cannelini beans, tahini, olive oil, lemon, cayenne pepper, garlic, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/white-bean-hummus/ (may not work)