Eggless 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 stocked 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 — and every single ingredient is naturally free of eggs. 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, infusing the whole dip with an earthy, almost floral depth. A generous drizzle of olive oil and a pinch of red pepper flakes on top make it look as good as it tastes. Serve it with pita, crackers, or a pile of fresh vegetables and watch it disappear fast. It's the kind of crowd-pleasing appetizer that never requires you to double-check a label or worry about hidden ingredients — just wholesome, plant-based goodness from start to finish.

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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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