White Bean Hummus

From the lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In a food processor with the knife blade attached, combine the lemon peel and juice, beans, tahini, oil, 2 tablespoons water, salt, ground red pepper and garlic. Puree until smooth. Transfer the hummus to a serving bowl. If not serving right away, cover and refrigerate up to 3 days. To serve, sprinkle the hummus with paprika. Nutritional information per 1 tablespoon serving: 40 calories, 1 g protein, 3 g carbohydrate, 2. 5 g total fat (0g saturated), 1 g fiber, 0 mg cholesterol, 60 mg sodium