Chestnut Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Chestnut Free White Bean Rosemary Hummus

Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any table. Cannellini beans blended with tahini, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals any classic chickpea version. The real magic is the rosemary oil — garlic and fresh rosemary are gently cooked in olive oil until fragrant and golden, then folded right into the food processor for a depth of flavor that tastes far more impressive than the effort involved. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as beautiful as it tastes. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and relies on nothing that would raise a red flag — just pantry staples and fresh herbs. It works as a party dip, a sandwich spread, or an easy weeknight snack with whatever you have for dipping.

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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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