Brazil Nut Free 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 blend up impossibly smooth with tahini, bright lemon juice, and warm spices like cumin and turmeric, giving you a hummus-style spread that feels both familiar and a little unexpected. The real magic is the garlic-rosemary oil — a quick bloom in a skillet that fills your kitchen with an aroma so good you'll be tempted to eat it straight off the spoon. That fragrant oil gets scraped right into the food processor, weaving herby, savory depth through every bite. Store-bought dips can be a minefield when you're navigating nut concerns, but every ingredient here is straightforward and easy to verify. 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, even though it comes together with minimal effort. Serve it with warm pita, crunchy vegetables, or just a spoon — no judgment.
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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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