Gluten 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 any store-bought spread — and then the rosemary-infused garlic oil takes it somewhere truly special. That quick bloom in the skillet is the secret weapon here: just a minute or two over low heat transforms raw garlic and fresh rosemary into something fragrant and almost floral. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-squinting required. The food processor does the heavy lifting, and a little water added gradually is all it takes to dial in that perfect, swoopable texture. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks like something you'd order at a restaurant. Serve it with your favorite gluten-free crackers, raw vegetables, or just a spoon — no judgment.

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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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