Artificial Food Coloring Free White Bean Rosemary Hummus
Creamy, herbaceous, and deeply satisfying, this white bean hummus is the kind of dip that disappears fast at any table. Cannellini beans blended with tahini, fresh lemon juice, and a fragrant garlic-rosemary oil create a silky spread that feels both rustic and a little fancy. The turmeric adds a subtle warmth and a gorgeous golden hue — all from a spice you already have in your pantry, with zero synthetic dyes involved. Store-bought dips and flavored spreads are notorious for sneaking in artificial colorants, so making your own from scratch puts you completely in control of what goes into the bowl. Blooming the garlic and rosemary together in olive oil before blending is the move that takes this from good to genuinely great, infusing every bite with aromatic depth. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant. Serve it with pita, crudités, or honestly just a spoon — no judgment here.
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Learn more →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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