Ginger 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 out chickpeas for cannellini beans and leans hard into the earthy warmth of fresh rosemary. The secret is blooming the garlic and rosemary together in olive oil before they ever touch the food processor — that one small step builds a fragrant base that makes the whole bowl taste like it came from a restaurant. Tahini and lemon juice round out the richness, while a touch of cumin and turmeric add subtle depth without any heat or sharpness. For anyone navigating a ginger-free lifestyle, store-bought dips and spreads can be a minefield of unexpected spice blends, but every single ingredient here is straightforward and easy to verify. The food processor does the heavy lifting, and a slow drizzle of water at the end gets you that silky, swirl-ready texture that holds up beautifully on a platter. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks as impressive as it tastes. Serve it with warm pita, raw vegetables, or a crusty baguette and watch it disappear.

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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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