Hummus is one of my favorite go-to snacks in the early afternoon. There is something special about it. It's so versitile that you can spread it on a sandwich or drip fresh raw veggies in it. I have a fondness of hummus made with white beans as I feel it give it a smoother texture without adding additonal oil.
White Bean Hummus
Add lemon juice, garlic clove, cannelini beans, tahini, green onion, salt, Aleppo pepper (paprika if substituting), and cumin to a high speed blender or food processor.
Process on high until smooth (add a bit of warm water if it needs to be thinned out)
Refrigerate until chilled (approximately 1 hour)
Garnish with fresh chopped parsley and pinch of Aleppo pepper or paprika.
Tip: This is a perfect make-ahead snack. It is much better than the store bought version because you are using fresh ingredients and no preservatives. Store refrigerated for up to 5 days.