Emulsifier Free White Bean Rosemary Hummus
Creamy, herbaceous, and deeply satisfying, this white bean dip swaps the usual chickpeas for cannellini beans and layers in the warm, woodsy flavor of fresh rosemary. The real magic happens in that first step — blooming the garlic and rosemary together in olive oil until just golden, which infuses the entire batch with a fragrant, savory depth you simply can't get from dried herbs. Tahini, lemon juice, and a touch of cumin and turmeric round everything out, giving the finished dip a complexity that tastes far more involved than it actually is. Every ingredient here is whole and straightforward, which means none of the synthetic additives or stabilizers that sneak into so many store-bought spreads and dips. For anyone navigating emulsifier sensitivities, that kind of ingredient clarity is genuinely hard to find in a ready-made product — and this recipe delivers it without any compromise on texture or flavor. The food processor does the heavy lifting, and a slow drizzle of water at the end gets you that perfectly smooth, swoopable consistency. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it's honestly stunning enough to put out for guests.
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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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