Alpha Gal Friendly White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Alpha Gal Friendly White Bean Rosemary Hummus

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, bright lemon juice, and warm spices like cumin and turmeric create a silky spread that rivals anything you'd find at a specialty store. The real magic is the rosemary-garlic oil — briefly bloomed in a skillet until fragrant and golden, it gets scraped right into the food processor and infuses every bite with savory, aromatic depth. For anyone navigating alpha-gal syndrome, this recipe is a natural fit since every ingredient is entirely plant-based, with no mammalian products hiding in the mix. Store-bought dips and spreads can be tricky territory, but making this at home means you know exactly what's in the bowl. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks as impressive as it tastes. Serve it with pita, crackers, or a pile of fresh vegetables and watch it disappear.

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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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