Smoked White Bean Hummus

2 cans (12 ounces each) white beans

2 teaspoons salt

Fresh ground pepper

3 cloves garlic, chopped

3-4 tablespoons olive oil, plus more for garnish

3 dashes hot sauce (to taste)

½ lemon, juice and zest

¼ teaspoon smoked paprika, plus more for garnish

Drain the beans in a colander, reserving half the liquid from one of the cans. Transfer beans into the work bowl of a food processor. Add salt, pepper, garlic, lemon juice and hot sauce and paprika. Pulse until smooth; adding bean liquid if needed.

Add lemon zest, and while the food processor is running slowly drizzle in the olive oil. The consistency will be right when the mixture “comes together” and has a slight sheen to it. Refrigerate for 15 minutes before serving. Serve with crackers and cut vegetables.

Serves 12.

Dan Rich, 2013 Cook of the Year