By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
191 cal · 5 min
Chimichurri White Bean Hummus
Recipe GLPR3d9f3c327071a0
A vibrant, herbaceous dip combining chickpeas and white beans with fresh cilantro, parsley, and scallions in a zesty chimichurri-inspired blend. This creamy hummus makes a perfect appetizer, spread, or party dip that's naturally plant-based and full of flavor.
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Ingredients
1 12 oz. can chickpeas, drained and rinsed
1 12 oz. can white beans, drained and rinsed
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/2 cup scallions, sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
Directions
Add the drained and rinsed chickpeas and white beans to a food processor.
Add the fresh parsley, cilantro, sliced scallions, minced garlic, olive oil, red wine vinegar, salt, and pepper.
Pulse the food processor on medium speed, scraping down the sides as needed, until the beans break down and the mixture becomes creamy and well combined, about 1-2 minutes.
If the hummus is thicker than desired, stream in additional olive oil while processing until you reach your preferred consistency.
Transfer to a serving bowl and serve immediately as a dip, spread, or appetizer.
Comments
All ingredients are staples at every Charlotte chain; canned chickpeas and white beans are under a dollar combined, and the olive oil, vinegar, and fresh herbs cost about three dollars total, landing the per-serving cost around 50 cents. The stated 5 minutes is honest for someone with a food processor, though hand-chopping the herbs adds another three to five minutes for most home cooks. This makes a genuinely excellent dip that reheats fine, travels well to potlucks, and works equally for a weeknight appetizer or a taco bar for a crowd, but it is not a main dish and sits thickly without oil-based crackers or pita nearby.
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