Cinnamon Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Cinnamon 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 blended with tahini, bright lemon juice, and a bloom of garlic-rosemary oil create a spread that feels both rustic and a little luxurious. The trick of briefly cooking the garlic and fresh rosemary together in olive oil before adding them to the food processor is what sets this apart — it mellows the raw bite and infuses the oil with incredible fragrance. A touch of cumin and turmeric adds warmth and depth without any spice that would be off-limits here, making this a genuinely safe and flavorful option for anyone navigating cinnamon sensitivities. Store-bought dips and spice blends can be sneaky, but every ingredient in this recipe is straightforward and easy to verify. Finish it with a drizzle of good olive oil, a sprig of rosemary, and a pinch of red pepper flakes for a presentation that looks far more impressive than the effort required.

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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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