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White Bean Hummus with Anchovies and Parsley

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 8 (serving size: about 3 tablespoons)

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.

Ingredients

  • 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

Nutrition Information

  • calories 62
  • fat 4 g
  • satfat 0.5 g
  • sodium 167 mg

How to Make It

  1. 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.