I used about 3 cups of white navy beans, but I'll provide the amounts as if I had used one can of beans (cannellini are pretty easy to find). I keep those in the cabinet for when I want to make something quickly, be it soup, hummus, or an Italian style tuna and beans salad. The recipe is easily doubled for a party.
2. Turn the heat on to medium and heat just until the oil starts to sizzle the tiniest bit. If the garlic starts to brown, pull it out and put in a fresh piece. Turn off the heat and let the good flavors seep into the oil. If you're going to let it sit overnight, cover it with some plastic wrap.
3. When you're ready to make the hummus, put two cups (about one can drained) beans and a couple of tablespoons of water into a food processor. A blender or stick blender is fine for this, too, or probably a potato masher if that's what you've got!
Kindly ignore the spilled olive oil on the stove.
5. Add 1/2 tsp salt and 1/2 tsp black or white pepper.
8. Put in a pretty bowl, even if it's just for you, and drizzle with olive oil. Serve with pita chips and fresh veggies (sugar snap peas, carrots, celery, broccoli, whatever you like). I think I've even served it with salt and pepper potato chips for a grain-free friend! Edit 12/29/16: Skip the pita or potatoes, of course, if you're following AH phases 1 or 2.