Low Sugar White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herbaceous, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Cannellini beans blended with tahini, fresh lemon juice, and warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty grocery store — and every single ingredient is naturally free of added sugar. The real magic here is the bloomed garlic-rosemary oil, where fresh rosemary and minced garlic are gently cooked in olive oil until fragrant and golden, then scraped straight into the food processor for a flavor that's earthy, savory, and a little luxurious. Store-bought dips and spreads are notorious for sneaking in sweeteners, so making your own means you stay in complete control of what goes into the bowl. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. Serve it with vegetables, crackers, or warm pita and watch it disappear faster than you expected.

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Ingredients

6 servings

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3 tbsp extra virgin olive oil, plus more for serving
2 cloves garlic, minced
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp tahini
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, plus more to taste
¼ tsp black pepper
2–4 tbsp water, as needed

For the rosemary oil

1 tbsp extra virgin olive oil
2 tsp fresh rosemary, finely chopped

For serving

1 sprig fresh rosemary, for garnish (optional)
pinch of red pepper flakes, for garnish (optional)

Instructions

1
Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add the minced garlic and chopped rosemary and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly. Remove from heat and let cool for 2 minutes.
2
Add the drained white beans, 3 tbsp olive oil, lemon juice, tahini, cumin, turmeric, salt, and black pepper to a food processor. Scrape in the cooled garlic-rosemary oil.

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