Fish Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

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 warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty store. The real magic is the garlic-rosemary oil — briefly cooked in a skillet until fragrant and golden, then folded right into the food processor for a flavor that feels genuinely elevated. Store-bought dips and spreads can be surprisingly tricky to navigate when you're avoiding fish-derived ingredients like anchovies or fish sauce, which sometimes sneak into savory condiments. Every ingredient here is straightforward and plant-based, so you can dip with total confidence. 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 it tastes. Serve it with warm pita, crunchy vegetables, or spread it thick on a sandwich — 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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