Almond Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herby, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with tahini, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty store — and you know exactly what went into it. The real magic is the quick rosemary-garlic oil, cooked just long enough to turn fragrant and golden before it gets folded right into the processor with everything else. That step alone elevates this from a simple dip to something that tastes genuinely restaurant-worthy. Store-bought hummus and dips can be a minefield when you're avoiding tree nuts, since shared facilities and sneaky ingredient swaps are common — making this from-scratch version a genuinely stress-free option. A drizzle of good olive oil and a pinch of red pepper flakes on top make it as pretty as it is delicious. Serve it with warm pita, crunchy vegetables, or just a spoon — no judgment here.

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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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