Combine the beans, garlic, lemon juice, tahini and salt in the bowl of a food processor or in a blender. Pulse to break down. After 6-7 pulses, set the motor running and slowly stream in the olive oil. Do the same with the water, stopping when about half is combined, to check the texture and consistency. You don’t have to use all the water, but some really helps smooth everything out.

If you’re more adventurous, you could also add some cayenne pepper for kick. I was making this batch with Scott’s very sensitive taste buds in mind, so left it out.

Store in the fridge in an air-tight container (might I suggest a quart jar?). It will keep for 4-5 days, if you can make it last that long.