BHA & BHT Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

BHA & BHT Free White Bean Rosemary Hummus

Creamy, herbaceous, and deeply satisfying, this white bean dip swaps the usual chickpeas for cannellini beans and layers in the woodsy warmth of fresh rosemary for something that feels genuinely special. The trick is blooming the garlic and rosemary together in olive oil before blending — that one small step infuses the whole batch with a fragrance that store-bought dips simply can't replicate. Bright lemon juice, nutty tahini, and a whisper of turmeric round out the flavor, making every scoop taste balanced and alive. For anyone navigating preservative-free eating, this recipe is a natural fit because every ingredient is whole and unprocessed — no packaged shortcuts that might sneak in unwanted additives. The food processor does the heavy lifting, and a little water added gradually is all it takes to dial in that silky, swirl-ready texture. Finished with a drizzle of good olive oil and a pinch of red pepper flakes, it looks as impressive as it tastes. Serve it with vegetables, warm flatbread, or honestly just a spoon.

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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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