Anti Inflammatory White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Anti Inflammatory 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 all week for snacking, spreading, and everything in between. Cannellini beans blended with tahini, fresh lemon juice, and extra virgin olive oil create a silky base that rivals any store-bought version — without the preservatives or mystery oils that can undermine an anti-inflammatory approach to eating. The real magic happens when you bloom the garlic and rosemary together in warm olive oil before folding that fragrant mixture straight into the food processor, layering in savory depth that plain hummus just can't touch. Turmeric and cumin add a subtle warmth and bring their well-known plant compound benefits along for the ride, making every bite work a little harder for you. A generous drizzle of olive oil and an optional pinch of red pepper flakes finish the bowl beautifully, turning a simple dip into something that looks genuinely impressive on the table. This recipe makes six servings, so it's equally at home as a weeknight snack spread or a crowd-pleasing appetizer at your next gathering.

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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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