Ingredients

1 (19 oz) can white-kidney beans or cannellini beans, drained and rinsed
¼ cup tahini
¼ cup Meyer Lemon infused olive oil, plus an extra drizzle
1 small garlic clove
Pinch chili flakes
Sea salt

Instructions

Purée the beans, tahini, olive oil, and garlic in a food processor until smooth. With the machine running, drizzle in up to ¼ cup water to thin the hummus and attain the desired consistency.

Dollop the hummus into a serving bowl and sprinkle with an additional drizzle of olive oil, plus some chili flakes and sea salt.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus