I completly agree, so hence I am sharing!!!
Recipe taken from Maple Spice:
1 x 400g tin of cannellini beans (about 200g drained or a heaped 1 cup)
2 tbsp cashew butter, about 35g
1 1/2 tbsp fresh lemon juice, strain out any bits.
2 cloves garlic, pureed
1/2 tsp lemon zest, about 1 medium lemon zested.
3/4 tsp salt*
1 tbsp extra virgin olive oil
1 tbsp water
*for the salt I would suggest you start with 1/4 tsp and add from there to taste.
- Drain the beans well and place in a food processor with the cashew butter, lemon juice and zest, pureed garlic and salt.
- Process until well blended, stop and scrape sides if needed. With the motor running slowly add the olive oil down the chute and blend well, again stop and scrape sides if necessary. At this point it'll probably seem to be the right consistency, but you still need to add the water (as the hummus will thicken in the fridge). Pour the water down the chute and process untill the mix is nice and creamy. Transfer to a bowl, cover and chill.
Garnish with a lemon twist.