This dip is more interesting than typical hummus as the beans and parsley mixture are made separately and presented with the parsley mixture on top of the bean mixture. Cannellini beans offer a creamier consistency than garbanzos.


For Parsley

  • 1 cup parsley
  • 1/2 – 1 cup cilantro (depending on taste for cilantro)
  • 1 large garlic clove
  • 1/3 cup olive oil
  • 1/4 tsp sea salt
  • fresh ground pepper

For Cannellini mixture

  • 1-2 garlic cloves
  • 1 can organic cannelloni beans, drained
  • juice of 1 lemon (approx. 1/4 cup)
  • 1/4 cup finely chopped sun-dried tomatoes
  • 1/3-1/2 cup extra virgin olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp chili paste with garlic
  • sea salt and fresh ground pepper to taste

Here’s How:

  1. Place first 3 ingredients in food processor and pulse until chopped fine.
  2. Slowly add olive oil and season with salt and pepper.
  3. Set aside
  4. Place garlic in food processor and chop fine.
  5. Add next 3 ingredients and pulse.
  6. Slowly drizzle in olive oil.
  7. Season with remaining spices.
  8. Chill and serve with parsley in center of dip.

Cannelloni Parsley Dip is a bit different than Hummus, a Thrifty and healthy alternative and a great way to increase your veggie intake.