Directions

1. 1. Combine the tahini and lemon juice in a food processor and mix for 1 minute. Scrape the sides of the bowl then process for 30 more seconds.
2. 2. Add the olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape down the sides, then process another 30 seconds or until well blended.
3. 3. Add half of the cannellini beans, and process for 1 minute. Scrape the sides of the bowl, then add remaining beans and process for another minute. Gradually add a tbsp water and blend until it reaches the desired consistency.
4. 4. Taste for salt and adjust as needed. Serve hummus with a sprinkle of paprika. Store in an airtight container and refrigerate for up to one week.