Capsaicin Free White Bean Rosemary Hummus
Creamy, herby, and deeply satisfying, this white bean dip is a brilliant twist on classic hummus that skips the chickpeas entirely in favor of silky cannellini beans. The real magic happens in the first step, where fresh rosemary and garlic are gently bloomed in warm olive oil until fragrant — that infused oil gets scraped straight into the food processor, weaving savory, aromatic depth into every bite. Tahini, bright lemon juice, and a whisper of cumin and turmeric round out the flavor without any heat, making this a genuinely crowd-pleasing option for anyone who needs to avoid capsaicin. So many store-bought dips and even restaurant versions sneak in chili-based spices or paprika, so having a homemade recipe built entirely around heat-free ingredients is a real relief. The note about red pepper flakes in the garnish is optional and easy to skip entirely, keeping the whole bowl completely safe. Two minutes in the food processor and a slow drizzle of water is all it takes to get that lush, swirl-ready texture. Serve it with warm pita, crunchy vegetables, or just a good piece of crusty bread — it disappears fast.
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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)
Can be omittedred pepper flakes
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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