Cashew Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

This creamy, herb-forward dip swaps traditional chickpeas for white beans, giving you a silkier, milder base that blends up beautifully with lemon, tahini, and warm spices. The real magic is the quick garlic-rosemary oil — just a minute or two in a skillet transforms those two simple ingredients into something deeply fragrant and savory before they get folded right into the food processor. Cumin and turmeric add gentle earthiness and a gorgeous golden hue without overpowering the fresh, bright notes from the lemon juice. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared facilities and sneaky add-ins are common — making this from scratch puts you fully in control of every ingredient. The finishing drizzle of olive oil pooling in that center swirl makes it look like something you'd order at a restaurant, but it comes together with pantry staples and one pan. Serve it with warm pita, crunchy vegetables, or spread it thick on a sandwich — it holds its shape and its flavor no matter how you use it.

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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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