White Bean-Tahini Puree with Toasted Pitas

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Toasted Pita Chips:

2 teaspoons ground cumin

2 teaspoons za'atar

1 teaspoon chile powder 

1 teaspoon granulated garlic 

4 pitas

2 tablespoons extra-virgin olive oil 

White Bean-Tahini Puree:

8 white anchovy fillets, drained

1/4 cup extra-virgin olive oil 

2 cloves garlic, minced 

One 15-ounce can cannellini beans, drained and rinsed 

1/2 cup tahini paste 

1/4 cup chicken stock 

1 teaspoon kosher salt 

1/2 teaspoon red pepper flakes 

3 to 4 turns fresh ground black pepper 

1 lemon, zested and juiced 

1/4 cup minced fresh chives


  1. Preheat the oven to 400 degrees F.
  2. For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.
  3. For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.
  4. In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.

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