Fructose Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Fructose 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. Cannellini beans stand in beautifully for chickpeas here, delivering a silky, mild base that blends up just as smooth — and they happen to be a much friendlier choice for anyone managing fructose sensitivity. The real magic happens in that quick skillet step, where fresh rosemary and minced garlic bloom in warm olive oil before getting folded into the food processor along with tahini, lemon juice, and a touch of cumin and turmeric. Those warm spices add depth without overwhelming the delicate, buttery flavor of the beans. A drizzle of good olive oil and a swirl in the bowl make it look like something you'd order at a restaurant, but it comes together with minimal effort and a short ingredient list. Serve it with whatever dippers work for your needs — it holds its texture beautifully and tastes even better after a few hours in the fridge.

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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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