See post for additional recipe details. If you're using cannellini, great Northern or any type of white bean, these are much creamier than garbanzo beans. So you should use less liquid for white beans and start with the oil first. Then add additional water or oil if needed. If not, you'll end up with a white bean soup! That happened to us for the original recipe testing and we ended up the very liquidly white bean "hummus" mix as a dressing. Nothing went to waste. :)
1/4cup(60ml) water(optional) plus additional if needed
2tablespoons(30ml) fresh lemon juice
1tablespoon(15ml) tahini paste
1 1/2teaspoons(8ml) kosher salt, or more to taste
In blender combine all ingredients (garbanzo beans, olive oil, water, lemon juice, tahini paste, garlic, and salt). Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon of water or additional olive oil at a time to make the hummus creamy and smooth. Use a rubber spatula to help scrape the sides of the blender to bring all the ingredients to the bottom. Rubber spatulas work better than wooden.
Taste the hummus for seasonign and add extra salt and pepper if needed. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.
Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.