- 1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 2 garlic cloves, chopped
- 1/2 cup tahini paste
- Salt and pepper
- 1/2 cup extra-virgin olive oil
*To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.