Chicken Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herby, 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 blended with tahini, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty grocery store. The real magic happens when you bloom the garlic and fresh rosemary together in olive oil before folding that fragrant mixture straight into the food processor — it takes the whole thing from simple to seriously impressive. A generous drizzle of olive oil and a pinch of red pepper flakes on top make it look as good as it tastes. Since every ingredient here is naturally plant-based and poultry-free, there's no label-checking or substitution stress involved — just clean, wholesome components working beautifully together. Serve it as a spread, a dip for vegetables and crusty bread, or a base layer on a grain bowl. It's the kind of recipe that earns a permanent spot in your rotation.

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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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