parsley almond pesto white bean hummus (vegan) |

Whenever I’m brainstorming new recipe ideas, my mind gravitates to dessert. I’ve thought about making this a sweets-only space, but then that feels restrictive to me. What if I want to make something salty instead of sweet? What if I suddenly come up with the most genius, unique, interesting, flavorful savory dish and I can’t share it because I only do desserts? This absurdity happens probably once every two weeks, but then it always gives me a good kick in the butt to shift gears. And for the last few months, pesto is always the first, second, and third thing to come to mind. Pesto brown rice, pesto this, pesto that. I’m making up for lost time because for years I didn’t like pesto, at least not the oily, heavy kind.

I try to force my mind from pesto, and then I usually move on to hummus. This time though, I let myself get lost in the marriage of pesto and hummus. But not just any pesto and not just any hummus: parsley pesto and white bean hummus. Bright and fresh and lemony, but also thick and hearty and creamy.

parsley almond pesto white bean hummus (vegan) |

I fully intended to use pine nuts and even wrote them on my shopping list, except I have this new little habit of writing things down, staring at the list, and not seeing at least one ingredient. It’s there, but my mind plays tricks on me or I get distracted by summer cherries and watermelon, and then I later realize – always during a random moment when I’m doing laundry or walking the dogs and not thinking about food – that I totally spaced on a key ingredient. I don’t know what this says about my mental state these days. I do know that it forces a certain level of creativity because I have to work with what’s in my pantry.

This is all to say that I forgot the pine nuts, so I used raw almonds. And I didn’t even toast them, just tossed them in my food processor and hoped for the best.

parsley almond pesto white bean hummus (vegan) | picklesnhoney.comparsley almond pesto white bean hummus (vegan) |

It worked! I like the mild almond flavor and definitely the slightly crunchy texture. You could sub raw walnuts and I bet hemp seeds or even cashews as well. Or if you’re a traditionalist who’s able to stick to a grocery list, pine nuts would of course be lovely too.

Parsley Almond Pesto White Bean Hummus
Recipe type: Hummus
Prep time: 
Total time: 
Serves: makes about 3 cups of hummus
I love a classic basil pesto, but parsley is a fresh twist with a bright flavor that pairs especially well with lemon. I swapped pine nuts for raw almonds in this version and ended up loving the mild flavor and slightly crunchy texture. This spread is super creamy thanks to the cannellini beans. I like it best served with extra crispy pita chips for dipping.
  • 1 bunch fresh parsley
  • ¾ cup raw almonds
  • 3-4 medium cloves garlic, chopped (depending on how garlicky you like it)
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup nutritional yeast
  • 2 tablespoons tahini
  • 1¼ teaspoons fine-grain sea salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 3 cups cooked cannellini beans (or 2 15 ounce cans)
  • 2 tablespoons filtered water (more if you want a thinner hummus)
  1. Combine the parsley, almonds, and garlic in the bowl of a food processor and pulse until finely chopped.
  2. With the food processor running, stream in the olive oil and lemon juice.
  3. Turn off the machine, scrape down the sides of the bowl, and add in the nutritional yeast, tahini, sea salt, and pepper. Pulse several times until everything is well combined.
  4. Add in the beans and water and process until smooth, scraping down the sides of the bowl once or twice.
  5. Taste the hummus and add more salt/pepper if necessary.

Photography by Aaron Scott


P.S. Looking for a chickpea hummus? I highly (highly) recommend this Cool Ranch recipe.


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