Citric Acid 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. White beans blend up remarkably silky in a food processor, giving you that lush, spreadable texture without any of the additives or preservatives hiding in store-bought versions. The real magic here is the garlic-rosemary oil — briefly bloomed in olive oil until fragrant and golden, it gets scraped right into the blender and infuses every bite with a warm, savory depth. Tahini and a touch of cumin and turmeric round out the flavor, making this feel far more complex than the short ingredient list suggests. For anyone navigating citric acid sensitivities, packaged dips and spreads are often a minefield of hidden additives and preservative blends, so making your own is genuinely the safest route. Every ingredient here is whole and straightforward, so you know exactly what you're eating. Finish it with a drizzle of good olive oil, a sprig of rosemary, and a pinch of red pepper flakes, and it looks as impressive as anything you'd find at a restaurant. Serve it with warm flatbread, fresh vegetables, or just a spoon — no judgment.
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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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