White Bean-Tahini Puree with Toasted Pitas

White Bean-Tahini Puree with Toasted Pitas
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Saute
  • Prep time: 15 minutes
    Cooking time: 30 minutes


  • 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
  • ¼ cup extra-virgin olive oil 
  • 2 cloves garlic, minced 
  • One 15-ounce can cannellini beans, drained and rinsed 
  • ½ cup tahini paste 
  • ¼ cup chicken stock 
  • 1 teaspoon kosher salt 
  • ½ teaspoon red pepper flakes 
  • 3 to 4 turns fresh ground black pepper 
  • 1 lemon, zested and juiced 
  • ¼ cup minced fresh chives
  • Preheat the oven to 400 degrees F.


  1. For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl.
  2. 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.
  5. 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.
  6. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.
Recipe courtesy of Guy Fieri