Categories Dips & Spreads White Bean Hummus Post author By Nat Sterling Post date 2014/01/27 Ingredients 1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*) 1 lemon, juiced 1 teaspoon ground cumin 1 garlic clove, roasted and chopped 1/2 cup tahini paste 1/2 tsp salt 1/2 cup olive oil PRINT ← Boiled Asparagus → Sauerkraut