Carrageenan 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 spread that feels both rustic and a little fancy. The real magic is the garlic-rosemary oil — a quick bloom in olive oil that fills your kitchen with the most incredible aroma before it gets folded right into the mix. Store-bought dips and spreads are a common source of hidden additives, including thickeners and stabilizers that people following a carrageenan-free lifestyle are trying to avoid. Making this at home means every single ingredient is visible, simple, and exactly what you want on your plate. There's no mystery here — just whole beans, real herbs, and good olive oil. Finished with a drizzle of extra virgin olive oil, a sprig of fresh rosemary, and an optional pinch of red pepper flakes, it's as beautiful as it is delicious. Serve it with warm pita, raw vegetables, or spread it thick on crusty bread — honestly, a spoon works too.
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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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