Gelatin 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 swaps the usual chickpeas for cannellini beans and layers in the warmth of fresh rosemary for something that feels genuinely special. The base comes together in a food processor with tahini, bright lemon juice, and a bloom of cumin and turmeric that adds subtle earthiness without overpowering the delicate beans. What really sets it apart is the quick stovetop step — garlic and fresh rosemary are gently cooked in olive oil until fragrant, then scraped straight into the blender, infusing every bite with that savory, aromatic depth. Store-bought dips and spreads can be surprisingly tricky territory when you're avoiding hidden additives, but every single ingredient here is straightforward and plant-based with nothing to second-guess. The result is silky smooth, scoopable, and finished with a generous drizzle of olive oil and a pinch of red pepper flakes for a little heat. It's the kind of thing that disappears fast at a table, whether you're serving it with warm pita, raw vegetables, or just a good crusty bread.

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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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