Coconut Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herby, and deeply savory, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Cannellini beans blitz up incredibly smooth in the food processor, and the combination of tahini, lemon juice, and a warm hit of cumin and turmeric gives it real depth without relying on any tropical ingredients that can sneak into store-bought spreads. The real magic here is the rosemary oil — garlic and fresh rosemary are gently cooked together in olive oil until fragrant and golden, then folded right into the blend for a flavor that feels almost restaurant-worthy. That finishing drizzle of extra virgin olive oil pooled into a shallow swirl makes it look as good as it tastes. It's naturally free from coconut in every form, so there's no need to scrutinize labels or worry about hidden oils in the base. Serve it with warm pita, crunchy vegetables, or honestly just a spoon — it disappears fast either way.

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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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