White Bean Hummus

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. Puree until very smooth. Add a little water if the mixture seems too thick. Season with salt and if needed add more lemon juice or cayenne pepper.

Refrigerate for 2 hours before serving to allow flavors to develop.

Before serving drizzle the remaining 3 tablespoons of olive oil over the top of the hummus.

Use as a dip for grilled bread or vegetables or as a sandwich spread.