Caffeine Free White Bean Rosemary Hummus
Creamy, herbaceous, and completely plant-based, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Cannellini beans blend up incredibly smooth in the food processor, and the tahini, lemon juice, and a touch of turmeric give it a depth that goes way beyond your average store-bought spread. The real magic is the rosemary-garlic oil — just a quick bloom in a skillet transforms two simple ingredients into something fragrant and almost luxurious. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or second-guess anything. It's a genuinely satisfying dip that works for anyone avoiding caffeine without feeling like a compromise. Serve it with warm pita, crunchy vegetables, or a crusty slice of bread, and don't skip the drizzle of olive oil and pinch of red pepper flakes on top — that finishing touch makes it look and taste like something from a restaurant menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!