White Bean Hummus with Anchovies and Parsley

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White Bean Hummus with Anchovies and Parsley Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Serve this unique, homemade hummus as an appetizer for casual dinner parties. It can even be made up to 3 days ahead. Serve with fresh pita wedges and a veggie plate.

Serves 8 (serving size: about 3 tablespoons)


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2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 teaspoon kosher salt
1 tablespoon water
1 garlic clove
2 anchovy fillets
1/8 teaspoon black pepper
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon grated lemon rind
1 anchovy, split lengthwise


Combine tahini; lemon juice; olive oil; beans, reserving 1 tablespoon; salt; water; and garlic clove in the bowl of a food processor. Add 2 anchovy fillets and black pepper to food processor with bean mixture; process until smooth. Top with 1 tablespoon reserved cannellini beans, parsley, lemon rind, and 1 anchovy, split lengthwise.

Created date

February 2015

Nutritional Information

Calories 62
Fat 4 g
Satfat 0.5 g
Sodium 167 mg