Beef Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herbaceous, and completely plant-based, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blend up luxuriously smooth in the food processor, giving you that rich, spreadable texture you want without a single trace of meat or animal-derived broth. The real magic here is the quick rosemary-garlic oil — just a minute or two in a skillet transforms those two simple ingredients into something deeply fragrant and savory before they get folded right into the blending process. Tahini, fresh lemon juice, cumin, and a touch of turmeric round out the flavor with warmth and brightness that keeps every bite interesting. 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, but the whole thing comes together in your own kitchen with minimal effort. Serve it with pita, raw vegetables, or crusty bread — it holds a beautiful swirl and stays creamy all the way to the bottom of the bowl.

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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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